Tender coffee cake bars with a maple-kissed base, crunchy pecan streusel topping, and a sweet maple glaze. Perfect for brunch gatherings or afternoon coffee breaks.
Recipe Details
Ingredients
- 300g all-purpose flour
- 150g granulated sugar
- 100g light brown sugar, packed
- 115g unsalted butter, softened
- 2 large eggs large eggs
- 120ml sour cream
- 80ml pure maple syrup
- 10ml pure vanilla extract
- 10g baking powder
- 2g baking soda
- 3g fine sea salt
- 5g ground cinnamon
- 80g all-purpose flour for streusel
- 80g light brown sugar, packed for streusel
- 45g cold unsalted butter, cubed for streusel
- 100g pecans, roughly chopped
- 120g powdered sugar for glaze
- 45ml pure maple syrup for glaze
- 30ml whole milk for glaze
Instructions
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Preheat oven to 180°C (350°F). Grease a 23x23cm (9x9-inch) baking pan and line with parchment paper, leaving overhang for easy removal.
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In a large bowl, cream together 115g unsalted butter, 150g granulated sugar, and 100g light brown sugar until light and fluffy, about 3-4 minutes with an electric mixer.
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Beat in 2 large eggs large eggs one at a time, then add 120ml sour cream, 80ml pure maple syrup, and 10ml pure vanilla extract, mixing until well combined.
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In a separate bowl, whisk together 300g all-purpose flour, 10g baking powder, 2g baking soda, 3g fine sea salt, and 5g ground cinnamon.
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Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don't overmix.
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For the streusel topping, combine 80g all-purpose flour for streusel, 80g light brown sugar, and a pinch of cinnamon in a bowl. Cut in 45g cold unsalted butter using a pastry cutter or fork until mixture resembles coarse crumbs. Stir in 100g pecans.
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Spread the cake batter evenly in the prepared pan. Sprinkle the streusel topping evenly over the surface.
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Bake for 32-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
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Cool completely in the pan on a wire rack before glazing.
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For the glaze, whisk together 120g powdered sugar for glaze, 45ml pure maple syrup for glaze, and 30ml whole milk for glaze until smooth. Drizzle over cooled bars.
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Cut into squares and serve. Let glaze set for 10 minutes before serving.
Tips
Room Temperature Ingredients: Ensure eggs, butter, and sour cream are at room temperature for the smoothest batter and best texture.
Streusel Perfection: Cold butter is key for a crumbly streusel. If your kitchen is warm, chill the mixture for 15 minutes before sprinkling on top.
Pan Prep: The parchment paper overhang makes it easy to lift the bars out for clean cutting. Don't skip this step!
Storage: These bars keep covered at room temperature for 3 days or can be frozen (without glaze) for up to 3 months.
Serving Ideas: Delicious with a cup of coffee or tea, and elegant enough for brunch entertaining when cut into neat squares.