Maple Pecan Coffee Cake

Cake:

1 box butter pecan cake mix

1 cup water

½ cup vegetable oil

¼ cup all purpose flour

3 large eggs

2 Tbs. plus 1 tsp. Pure maple syrup, divided

1 ½ cups Coffee Cake Crumble (recipe below)

½ cup pecans, roughly chopped

Preheat oven to 350 degrees.  Grease and flour a 9 inch round cake pan.  In a large bowl, beat the cake mix, 1 cup of water, oil, flour, eggs, and 2 tablespoons of maple syrup with a mixer at medium speed until smooth.  Spread batter into the prepared pan.  

In a medium bowl, stir coffee cake crumble, pecans, and remaining 1 teaspoon of maple syrup.  Sprinkle mixture into batter.

Bake at 350 degrees for 40 minutes, loosely covering with foil after 25 minutes to prevent excess browning.  Let cool in the pan for 10 minutes.  Remove from pan and cool on wire rack.  

Drizzle glaze over cake.

Crumble:

1 cup all purpose flour

1 cup brown sugar

6 Tbs. unsalted butter, cold and cubed

1 tsp. Cinnamon

Using a pastry blender or a food processor, mix ingredients together until it resembles a grainy paste.  Don’t over-process.

Glaze:

4 oz cream cheese, softened

2 Tbs. unsalted butter, softened

1 ½ cups powdered sugar, sifted

1 Tbs whole buttermilk

Beat cream cheese and butter until smooth.  Beat in powdered sugar and buttermilk until thick and smooth.