Pecan Streusel Maple Coffee Cake #FoodieExtravaganza

Crunchy streusel sweetened with brown sugar and maple syrup bakes inside and on top this maple coffee cake. It’s finished with a sweet maple syrup glaze for a perfect seasonal treat.

I’m learning all sorts of things this week, up in Baltimore. First, in these parts, a horse drawn cart that sells fruit and vegetables is called an Araber. I haven’t seen it yet but there is apparently one still active in the neighborhood where my daughter and son-in-law live. Unrelated to my current location, I also found out that maple syrup is not just produced in the northern United States and Canada. While looking for a cocktail recipe using maple syrup and Kentucky rye, I came across Kentucky maple syrup. Who knew?

Last but not least, I learned that when a hand mixer dies, if you open it up to see if there is a replaceable fuse, you will never, ever get it back together again. Also, sadly, there is no replaceable fuse.

Fortunately for me, I didn’t need a mixer for my version of this pecan streusel maple coffee cake.

Pecan Streusel Maple Coffee Cake

This recipe is adapted from one on Maple Syrup World. Theirs was adapted from a recipe on One Perfect Bite, which was itself, in turn, adapted from a Martha Stewart Living recipe. Both of them are made in the traditional way of cake, creaming the butter and sugar then adding the other ingredients. Trust me when I say that my way is much easier and just as delicious.

Ingredients
For the streusel:
1 cup or 125g all-purpose flour
1/3 cup, firmly packed, or 65g light brown sugar
1 /4 cup or 60ml pure maple syrup
3 tablespoons or 42g unsalted butter
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup or 65g chopped, toasted pecans

For the cake batter:
2 cups or 250g all-purpose flour
2/3 cup, firmly packed, or 66g light brown sugar
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
3/4 cup or 185g sour cream
1/2 cup or 113g unsalted butter, melted and cooled
1/4 cup or 60ml pure maple syrup
1 teaspoon vanilla extract

For the glaze:
1 tablespoon or 14g unsalted butter
2 tablespoons maple syrup
1/2 cup or 62g confectioners' sugar

Method
To make the streusel: In a food processor blend flour, brown sugar, maple syrup, butter, cinnamon, and salt until the mixture is crumbly. Stir in the chopped pecans and set aside.

To make the coffee cake: Preheat the oven to 350°F or 180°C. Butter a 9-inch pan and line the bottom and up the sides with a circle of parchment paper.

In a large mixing bowl, whisk the flour, brown sugar, baking powder, baking soda and salt together. In another smaller bowl, whisk the eggs, melted butter, sour cream, maple syrup and vanilla.

All at once, pour the wet ingredients into the dry, then fold them together to create a very thick batter.

Spoon half of the batter into your prepared pan and spread it evenly.

Sprinkle the top with half of the streusel topping. Spoon the balance of the batter on top. This is really thick so I suggest putting spoonsful of batter all of the cake.

Spread the batter out to cover the streusel then sprinkle the rest of the streusel on top.

Bake in your preheated oven for about 45-50 minutes or until a toothpick or raw noodle comes out clean. Place the pan on a wire rack for about 10-15 minutes, then invert it on a plate to remove the pan. Invert it once more onto the wire rack and leave it there till the coffee cake has cooled completely.

When the cake is cool, slide it onto a serving plate. Measure the maple syrup and butter for the glaze into a microwave proof vessel or a small pot and heat till the butter is melted. Whisk in the powdered sugar and drizzle the glaze over the top of the cooled cake.

Enjoy!

This month my Foodie Extravaganza friends are sharing recipes using maple syrup in honor of National Maple Syrup Day on the 17th of December. Many thanks to our host, Juli of Pandemonium Noshery. Check out all the great maple syrup recipes below.

• Canadian Maple Bear Claws from Pandemonium Noshery
• Maple Brined Pork Chops from Making Miracles
• Maple Coconut Cookies from A Day in the Life on the Farm
• Maple Pecan Caramel Corn from Palatable Pastime
• Mapled Pink Banana Pumpkin Pie from Culinary Adventures with Camilla
• Maple Yogurt from Sneha's Recipe
• Oatmeal Maple Bread from Karen's Kitchen Stories
• Pecan Streusel Maple Coffee Cake from Food Lust People Love

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.

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