Growing up, I always loved those coffee cake box mixes with the little packet of crumble to sprinkle over the top. I loved it so much, in fact, that I adapted this recipe from one with DOUBLE crumb! This coffee cake is full of delicious maple flavor and I always top my piece with an extra drizzle of maple syrup.
Preheat the oven to 350 degrees F. Prepare a 9-inch square baking pan with a foil sling sprayed with cooking spray. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
In a large bowl, whisk together the egg, buttermilk, vegetable oil, and extracts. Slowly incorporate the dry ingredients into the wet ingredients until fully combined. Pour into the prepared baking pan.
To make the crumb topping, whisk together the sugar, flour, and cinnamon. Add the chopped pecans, maple extract and melted butter and stir until you have wet clumps. Sprinkle the crumb topping over the cake batter. Bake for 25-30 minutes or until a toothpick inserted into center comes out with just a few moist crumbs. Allow the cake to cool for 10 minutes before lifting it out of its pan, slicing it, and serving it warm with a drizzle of maple syrup.
Recipe by Willow Bird Baking at https://willowbirdbaking.com/2016/10/04/maple-double-crumb-coffee-cake-and-the-big-list-of-systemic-racism-for-white-people/