Maple Pecan Coffee Cake
This coffee cake is amazing! Preparing the cakes takes a little extra effort, but is well worth it. If you don’t have the pans to make 12 individual bundts, which is what I do here at the inn, you can use a standard bundt pan.
Ingredients
• 1 1/2 c sugar
• 1 1/2 butter
• 2 1/2 c all-purpose flour
• 2 t baking powder
• 1/2 t baking soda
• 1/2 t salt
• 3 eggs
• 4 tsp vanilla
• 1 1/4 c sour cream
Directions:
Blend until fluffy in a mixer, sugar and butter. Sift together in a separate bowl and set aside flour, baking powder, baking soda, salt. Add 3 eggs one at a time to wet ingredients in a blender, scraping down between each. Then mix in vanilla and sour cream. Add dry ingredients to wet ingredients and fold to be sure it is all mixed.
Streusel:
• 1/4 c brown sugar
• 1/2 c flour
• 1 1/2 t cinnamon
• 1/4 t salt
• 3 T butter
• 3/4 c chopped pecans
Cut together until coarse crumbs or process in food processor.
Drizzle
• 1 c maple syrup
• 1/4 c chopped pecans
Butter and flour 12 individual Bundt pans. Put one small scoop of batter in each. Sprinkle 1 1/2 T of streusel over each, using all of streusel. Place another scoop of batter on top of streusel. Bake in 350 oven for 20 – 25 minutes until a cake tester tests clean. Cool 5 minutes and invert on a rack. Stir maple syrup and pecans and drizzle over the tops of cakes after plated. Serve warm with vanilla ice cream or lightly sweetened whipped cream.
Susan Steffan