Covered with gooey glaze, sweet streusel and crunchy pecans, this coffee cake beats its dry, store-bought cousin by a mile! Try it for a holiday breakfast, a simple dessert or just with an afternoon cup of tea!
In this post, I am committing one of my own food pet peeves. This is something that has bugged me since I became a food blog reader, yet here I am, sharing a recipe that perpetuates this error.
Maple is not a fall flavour.
I understand why we see so many recipes featuring maple at this time of year. Maple’s sweet flavour goes so well with apple and pumpkin, and with cinnamon and cloves, fall’s favourite spices. It makes sense for us to bake with seasonal fruits when they’re at their best, and maple comes along for the ride.
But those of us who live in maple-producing areas (AKA Canadians and New Englanders) know that true maple syrup season is in the spring. Syrup is produced during a brief window in March and April, when warm days and freezing nights start the sap running. It makes more sense to me to celebrate maple syrup during its own season. I’ll have more maple madness then, including a special recipe from my husband’s family.
So why am I going against my principles and posting this maple recipe in the fall?
Mostly because I didn’t want to wait until spring! I came up with the recipe this summer, when my father-in-law mentioned a store-bought cake he had really enjoyed. One day, everyone went off sight-seeing and I opened up the Joy of Cooking and started experimenting in the kitchen. This coffee cake was the result!
I’m also posting now because this cake is perfect for the holiday season, whether you serve it as a special breakfast or keep it on hand for guests who drop by. It would make a delicious gift too!
For the cake, you’ll need flour, sugar, baking powder, baking soda, salt, sour cream, eggs and maple extract. The streusel takes flour, dark brown sugar (light works too if that’s all you have), butter, cinnamon, and pecans.
Whisk the flour, sugar, baking powder, soda and salt together in a medium bowl.
In a large bowl, whisk the eggs and sour cream together.
Stir in the maple extract.
Add the dry ingredients to the wet and mix just until it is smooth. You don’t want to beat it to death!
Pour the batter into a greased 9 x 9 inch baking pan and smooth out the top.
Now for the streusel!
Mix the sugar, flour and cinnamon together in a medium bowl.
Toss in the cubes of butter.
Use a pastry blender or your fingers to cut in the butter until you have pea-sized crumbs. Stir in the pecans.
Sprinkle the streusel evenly over the surface of the batter.
Pop the coffee cake in the oven for 25-30 minutes, until a toothpick comes out clean.
While the cake bakes, you can mix up the glaze.
You’ll need milk (or cream, but milk works fine), icing sugar, maple syrup and maple extract.
Sift the icing sugar if it’s lumpy, then whisk in the milk and maple syrup. Taste the glaze, and add a bit of maple extract if you’d like a stronger maple flavour.
If you’re serving the cake warm, drizzle the glaze over each slice as you plate it.
I let the cake cool, then used a fork to drizzle the glaze over the entire surface.
Cut and enjoy!
Cover the cake tightly, and it will keep for a day or two in the fridge.
Cake adapted from the Joy of Cooking
Streusel and Glaze adapted from Sally’s Baking Addiction
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sour cream
- 2 eggs
- 1 teaspoon maple extract
- 1/3 cup dark brown sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon cinnamon
- 2 tablespoons cold butter, cubed
- 1/3 cup chopped pecans
- 1 cup icing sugar
- 1 tablespoon milk or cream
- 1 tablespoon pure maple syrup
- 1 teaspoon maple extract (optional, to taste)
Preheat oven to 350°. Grease a 9 x 9 inch baking pan.
Whisk together flour, sugar, baking powder, baking soda and salt in a medium bowl.
Whisk sour cream and eggs together in a large bowl. Whisk in maple extract.
Add the dry ingredients to the wet and mix until smooth. Do not overbeat.
Pour the batter into the prepared pan and smooth the top.
Combine sugar, flour and cinnamon in a medium bowl. Add the cubed butter and cut with a pastry blender until crumbly. Stir in pecans.
Sprinkle the streusel evenly over the top of the cake.
Bake for 25 – 30 minutes, until a toothpick inserted into the centre comes out clean.
Meanwhile, whisk all the glaze ingredients together in a medium bowl.
If serving the cake warm, top each individual piece with glaze.
If making the cake ahead of time, allow to cool completely, then drizzle glaze over the surface.