This coffee cake recipe is SO yummy with the cinnamon sugar-y, crunchy pecan streusel and smothered in a sweet, warm, maple-y glaze!
But hold up. It’s December 2nd, you guys. D.E.C.E.M.B.E.R. <– mind. blown.
I first tested this recipe on the morning of our first Wisconsin snow. We had planned to drive to Oshkosh to watch our friend Lucy (Hi Lucy! 👋 ) run cross country, but as luck would have it, it snowed like 6 inches overnight, so Trevor and I thought it would be best to just stay home.
We were so bummed, but we got to see her family later that day, and I actually got to be SUPER productive.
It started by making this coffee cake recipe while I sipped on hot tea and listened to Christmas music. 🎶
Baking + tea + Christmas music + snow-y weather … how’s that for a little holiday cheer? 🙂
I was inspired to make this coffee cake recipe, because of old memories I have of eating coffee cake at my Gram’s house during the holiday season.
There’s just something about waking up to warm coffee cake that’s just too darn fabulous. It’s warm, it’s dense, there’s streusel, and usually some sort of glaze…and I mean…HELLOOOOO we get to eat cake for breakfast.
It doesn’t get better than that.
For today’s coffee cake recipe, there are three super yummy and delicious components: the streusel, the actual cake, and the maple glaze.
Whatever you do, do NOT skip any component in this recipe. The combo of streusel, cake, and maple glaze will surely get anybody up on a cold winter’s morning. ❄️
First up, the streusel. Aka my favorite part.
Flour, oats, pecans, salt, brown sugar, cinnamon, and butter. That’s it! Mix it all together and honestly, you’ll probably have a hard time saving any for the cake. But resist, because this goes in the middle of your cake and also on the top. ♡ ♡
Next up, the cake. ♡ Ooooo, you guys. This cake is dense – in a really good way – and ultra buttery. The dry ingredients include flour, baking powder, and salt. The wet ingredients include butter, brown sugar, egg yolks, buttermilk, and vanilla. The buttermilk is key to making this cake moist and I love the subtle tangy flavor it gives this coffee cake recipe.
Just a heads up – this batter is t.h.i.c.k. When you’re spreading it into your baking pan, just be patient and take your time.
Last, but certainly not least, the maple glaze. You’ll make this while your coffee cake is baking to golden perfection.
All you need to is is whisk together powdered sugar, salt, butter, vanilla, maple syrup, and optional – milk (if you want a thinner glaze). This combination is pure heaven that you will literally be licking it off the spoon.
That’s it! Three components to making this the tastiest coffee cake recipe yet!
This cake is SO yummy with the cinnamon sugar-y, crunchy pecan streusel and smothered in a sweet, warm, maple-y glaze.
This is the perfect cozy breakfast for a cold, winter day. 🙂
Ugh. Isn’t the holiday season the BEST?!
Be sure to use an 8×8 in baking pan <– that one is my favorite!
Coffee Cake Recipe
Equipment for this recipe
- 1/4 cup all purpose flour
- 1/4 cup rolled oats
- 1/2 cup pecan pieces
- 1/4 teaspoon salt
- 1/2 cup brown sugar packed
- 2 teaspoons cinnamon
- 1/2 cup unsalted butter melted
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 2/3 cup brown sugar packed
- 2 large egg yolks room temperature
- 2/3 cup buttermilk room temperature
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- pinch salt
- 1 tablespoon unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup room temperature
- 1/2 - 1 tablespoon milk optional (use if you want a thinner glaze)
- Preheat oven to 350 degrees F. Grease an 8x8 inch pan with cooking spray.
- Whisk together dry ingredients.
- Stir in the melted butter until well combined. Set aside.
- Whisk together dry ingredients. Set aside.
- Cream together butter and sugar until fluffy, about 1 - 2 minutes.
- Stir in eggs, milk, and vanilla.
- Stir in dry ingredients. Be sure to not over mix or you'll end up with tough cake.
- Spread 1/2 of the batter into prepared pan.
- Sprinkle top with 1/2 streusel.
- Top with the rest of the batter and then top that with the rest of the streusel.
- Bake in the preheated oven for 20 - 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cool.
- Whisk together all ingredients until well combined.
- Top cake with glaze and serve warm or at room temperature.
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*Note: Nutrition information is estimated and varies based on products used.