I made a lot of substitutions and changes to the original recipe seen here. One thing I would definitely say is this cake does not need the extra cup of sugar found in the original. As we can't have cow's milk around here, I made my own frosting, as much as I would have liked to try the caramel from the original. We also had to forgo the toffee bits. Even with all the changes, this cake was a huge hit and I will be making it again, according to my own take on it. If I can find an all natural maple extract, I might add that in the future to the glaze to boost the maple flavor.
Brown Sugar Pecan Coffee Cake with Maple Glaze
1 1/2 cups unsalted butter, softened
2 cups brown sugar
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup goat's milk/or whatever milk your family drinks
1 cup chopped pecans
4 Tablespoons unsalted butter, softened
1/2 cup real maple syrup
1 teaspoon vanilla extract
3-4 cups powdered sugar
Preheat oven to 325 degrees. Grease and flour a 12 cup capacity Bundt pan. Beat butter in a large bowl until creamy. Add sugar and beat until fluffy. Add eggs one at a time and beat until incorporated, scraping down the bowl with each addition. Add vanilla and mix in. In a medium bowl stir together dry ingredients. Add dry ingredients in thirds alternating with the milk, mixing between each addition. Spoon into prepared pan. Bake for 60 minutes, or until an inserted toothpick comes clean. This is variation is no where near as gooey as the original, but it was still plenty moist. Cool for 15-20 minutes in the pan. While cake cools mix the glaze ingredients together in a medium bowl, adding powdered sugar until a thick drizzling consistency is reached. Set aside as cake continues to cool. Turn cake onto a serving plate. Cool until just warm, about another 30 minutes, and drizzle with the maple glaze. This cake is best served warm or at room temperature.