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- 1 cup unsalted butter (for browning) - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 cup sour cream - 1/2 cup maple syrup - 1 1/2 cups pecans, chopped (plus extra for topping) - 1 teaspoon ground cinnamon Selecting fresh pecans: Always look for pecans that are whole, firm, and smell nutty. Avoid any that look shriveled or have dark spots. Fresh pecans make a big difference in taste. Choosing the right type of maple syrup: Use pure maple syrup for the best flavor. Look for Grade A for a lighter taste or Grade B for a stronger flavor. Avoid imitation syrups, as they lack depth and richness. First, you need to set your oven. Preheat it to 350°F (175°C). This step is very important. It helps the cake bake evenly. While the oven heats, take a 9x13 inch baking dish. Grease it with some butter or cooking spray. Then, sprinkle a little flour in it. This will help the cake not stick. Next, let’s make the brown butter. In a medium saucepan, add 1 cup of unsalted butter. Heat it over medium heat. Stir it often. You want the butter to melt and turn golden brown. This will take about 5 to 7 minutes. Keep an eye on it so it doesn’t burn. When it smells nutty, it’s done! Remove it from the heat and let it cool for a few minutes. Now we mix our batter. In a large bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon. Whisk these together. In another bowl, mix the brown butter with 1 cup of brown sugar and 1/2 cup of granulated sugar. Beat this on medium speed. Add in 3 large eggs, one at a time. Mix well after each egg. Then stir in 1 teaspoon of vanilla extract. Now it’s time for the wet ingredients! Add 1 cup of sour cream and 1/2 cup of maple syrup to the mixture. Stir until it is smooth. Gradually add your dry mixture, mixing just until combined. Finally, fold in 1 1/2 cups of chopped pecans. Pour your batter into the greased baking dish. Spread it out evenly with a spatula. If you want, sprinkle more chopped pecans on top. Place it in the preheated oven. Bake for 30 to 35 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, your cake is ready! Once baked, let the cake cool in the pan for about 10 minutes. This makes it easier to remove. After that, transfer it to a wire rack to cool completely. This is crucial for the best taste. Slice it up and enjoy! Optionally, drizzle some extra maple syrup on top for added flavor. To make brown butter, melt unsalted butter in a saucepan over medium heat. Swirl it often to avoid burning. Watch closely as it turns golden. The butter is ready when it smells nutty and looks brown. Remove it quickly from the heat to keep it from burning. Use room temperature ingredients for the best texture. Cold eggs or sour cream can make the cake dense. Mix the butter and sugars well to create air pockets. This step helps your cake rise and stay fluffy. Beat the eggs in one at a time, and mix gently when adding flour to keep it light. Serve the cake warm for a cozy treat. You can slice it into squares or rectangles. Top each piece with chopped pecans for crunch. Drizzle with maple syrup to enhance the sweet flavor. This adds a lovely shine and makes it look extra tasty. {{image_2}} You can switch the nuts in this cake to suit your taste. Walnuts work well instead of pecans. They add a rich flavor and nice crunch. Almonds also make a great choice. Just chop them before adding for the best texture. If you want a nut-free option, you can skip the nuts entirely. Consider adding seeds like sunflower or pumpkin seeds for some crunch without the nuts. To take this cake to the next level, think about adding chocolate chips. They bring a sweet, rich flavor that pairs great with maple. You can also mix in spices like nutmeg or allspice. These spices add warmth and depth to the cake. Just a pinch can enhance the taste, making each bite even more delightful. If you need gluten-free options, you can use gluten-free flour instead. This keeps the cake soft and tasty. For those who are dairy-free, substitute sour cream with a plant-based yogurt. You can also use coconut milk or almond milk for the wet ingredients. These adjustments help everyone enjoy this delicious cake. To keep your Maple Pecan Coffee Cake fresh, you can store it at room temperature or in the fridge. For room temperature storage, place the cake in an airtight container. This method keeps it moist for two to three days. If you choose refrigeration, cover it tightly with plastic wrap. This helps it last up to a week, but it may dry out a bit. To freeze your coffee cake, first, let it cool completely. Once cooled, wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag or container. This way, it stays fresh for up to three months. When you want to enjoy it again, take it out and thaw it in the fridge overnight. For quick thawing, leave it on the counter for a few hours. Your cake stays fresh for about three days at room temperature. In the fridge, it lasts up to a week. Signs of spoilage include a dry texture, off smell, or mold. If you notice any of these, it’s best to toss the cake. Always trust your senses when it comes to food safety. Yes, you can make this cake ahead of time. Bake the cake and let it cool completely. Wrap it well in plastic wrap and store it at room temperature. This way, the cake stays moist. You can also freeze it for up to three months. Just remember to thaw it overnight in the fridge before serving. If you don’t have sour cream, you can use plain yogurt. Greek yogurt works great too; it gives a nice tang. Another option is to mix cream cheese with a bit of milk to reach the right consistency. Each substitute will still keep the cake moist and tasty. You can use salted butter, but it may change the cake's flavor. Salted butter adds extra saltiness, which might contrast with the sweetness. If you prefer control over salt, stick with unsalted butter. This way, you can add salt to your taste. Yes, you can use different syrups. Light corn syrup can work, but it lacks the maple flavor. Honey or agave syrup are options too, but they have a different taste. If you want that rich maple flavor, stick with pure maple syrup. It gives the best taste. If you can’t find pecans, don’t worry! Walnuts are a great substitute; they have a nice crunch. Almonds can work too if you prefer a different flavor. If you want a nut-free option, try using oats or sunflower seeds for added texture. This blog post covered the key ingredients and steps to make a rich, delicious cake. We discussed tips for selecting quality items and shared methods for perfecting brown butter. You learned about variations to suit your taste and dietary needs, plus smart storage tips. Now, you can create a delightful cake that impresses everyone. Remember, the right ingredients and attention to detail make all the difference. Enjoy baking and sharing your tasty treat!

Maple Pecan Coffee Cake Brown Butter

Indulge in the rich flavors of Maple Pecan Coffee Cake Brown Butter! This delicious recipe combines nutty browned butter, sweet maple syrup, and crunchy pecans for the perfect treat. With simple ingredients and easy steps, you'll have a delightful cake ready in just an hour. Whether for breakfast or dessert, this cake is sure to impress. Click through to explore the recipe and elevate your baking game today!
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Ingredients
  

1 cup unsalted butter (for browning)

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup brown sugar, packed

1/2 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup sour cream

1/2 cup maple syrup

1 1/2 cups pecans, chopped (plus extra for topping)

1 teaspoon ground cinnamon

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

    Brown the Butter: In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.

      Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.

        Cream the Sugars and Eggs: In a large mixing bowl, combine the brown sugar, granulated sugar, and browned butter. Beat on medium speed until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

          Add Wet Ingredients: Mix in the sour cream and maple syrup until smooth.

            Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the chopped pecans.

              Bake: Pour the batter into the prepared baking dish and smooth the top with a spatula. Top with additional chopped pecans if desired.

                Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

                  Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice and serve, optionally drizzling with extra maple syrup for an enhanced flavor.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12