Maple-Pecan-Coffeecake

 

This is a recipe from Rolling Ridge Maple Products. A small Maple Syrup producer in Southwestern Ontario, just outside of London. We had my Mother visiting for two weeks and of course we had to visit a Maple Syrup producer;) She loved it!! We went home with some Syrup, Maple Sugar and Maple Butter…amazing!

 

 

Maple-Pecan-Coffeecake

• 1/2 cup unbleached flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups whole wheat flour
• 1 egg
• 1 cup buttermilk or sour milk
• 1/4 cup melted unsalted butter
• 1/4 cup Maple Syrup

Topping

• 1/4 cup whole wheat flour
• 1/4 cup coconut sugar or brown sugar
• 1/2 cup chopped pecans or walnuts
• 1 tsp cinnamon
• 1/4 cup melted unsalted butter

 

-Preheat oven to 375F. Sift together the white flour, baking soda and salt. Mix in the whole wheat flour with a fork. In a large bowl, beat egg until very light; add the buttermilk, melted butter and maple syrup and beat until just combined. Spread batter smoothly in a buttered 8-inch pan.

-Sprinkle with topping. (To make the topping: mix together whole wheat flour, coconut sugar, pecans, cinnamon and melted butter)

-Bake the coffeecake about 25 minutes or until a tester inserted in the middle comes out clean.

-Drizzle with some Maple Butter, Maple Syrup or Icing Sugar.

 

 

Enjoy!

 

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