Apple Pecan Coffee Cake

by Lana Stuart on March 5, 2013 · 26 comments

Apple Pecan Coffee Cake

I know it’s almost Spring and everyone is looking for recipes featuring lemons or asparagus or lamb…all those fabulous Springtime ingredients. But, just for today, I’ve decided that it’s still apple season. I mean, really, apples are available in my grocery store 365 days of the year so why relegate them to the Fall? Especially when they can be used to create something as wonderful as this Apple Pecan Coffee Cake!

This beautiful coffee cake has a moist, buttery cake layer that is topped with a layer of apple slices which have been tossed with brown sugar and cinnamon. Then the apple slices are topped off with a decadent crumble layer full of more brown sugar, pecans, cinnamon, and raisins. This is definitely a year-round treat at our house!

Start by preheating your oven to 350 degrees. Prepare a 9-inch springform or 9-inch square pan by generously greasing it with butter or cooking spray. Set that aside for now.

Batter for Apple Pecan Coffee Cake

Cream the sugar and butter in a large mixing bowl until it’s nice and light and fluffy. Beat in the eggs one at a time and stir in the vanilla. Now, add the flour and sour cream alternately beating well after each addition. Spread the batter in the prepared pan.

Arrange apples slices on top of batter

Core the apple and slice it into 1/4 inch thick slices. Put the slices in a bowl and sprinkle them with the lemon juice, brown sugar and cinnamon. Toss the apple slices so that they are well coated. Arrange the slices around the top of the batter.

Crumble topping for Apple Pecan Coffee Cake

For the topping, mix together the flour, brown sugar, butter and cinnamon using a pastry cutter, two forks, or a food processor until the mixture resembles coarse crumbs. Stir in the pecan pieces and raisins. Sprinkle the topping evenly on top of the layer of apple slices.

Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Start checking for doneness after about 45 minutes. Also, if you feel that the topping is getting too brown, tent the top of the pan with foil to prevent burning.

Remove from the oven and allow to cool in the pan on a rack for 30 minutes. When the cake is cool, remove the side of the springform pan and place on a serving plate.

Optional: Mix the confectioner’s sugar, milk, and vanilla in a small bowl. Drizzle with the icing. Honestly – I rarely bother with the icing. This coffee cake is so delicious on its own that it doesn’t really need an icing, but if really want to put it over the top, go for the icing!

Cut into wedges to serve.

Just a note: I’ve had this recipe in my files for some time and we have thoroughly enjoyed it. However, I didn’t come up with it and now I have no idea where it came from! So, if this is your delicious recipe, please let me know and I’ll be sure to give you credit.

Apple Pecan Coffee Cake
 
Prep time
Total time
 
A moist, buttery cake layer topped with a layer of apple slices and a crunchy pecan and brown sugar crumble
Serves: 12 servings
Ingredients
For the layer:
  • 1 cup sugar
  • ½ cup butter, softened
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 cup self-rising flour
  • 1 cup sour cream
  • 1 large apple
  • 2 tsp. lemon juice
  • ¼ cup brown sugar
  • ½ tsp. cinnamon
For the topping:
  • 2 tblsp. flour
  • ½ cup dark brown sguar
  • ¼ cup butter, cold
  • 2 tsp. cinnamon
  • 1½ cups pecan pieces
  • ½ cup raisins
For the optional icing:
  • ½ cup confectioner’s sugar
  • 4 tsp. milk
  • ¼ tsp. vanilla extract
Instructions
  1. Preheat the oven to 350 degrees. Generously grease a 9-inch springform pan (or 9-inch square pan) with butter or spray with cooking spray. Set aside for now.
  2. Cream the sugar and butter in a large mixing bowl until light and fluffy. Beat in the eggs one at a time. Stir in the vanilla. Add the flour and sour cream alternately beating well after each addition. Spread the batter in the prepared pan.
  3. Core the apple and slice it into ¼ inch thick slices. Put the slices in a bowl and sprinkle them with the lemon juice, brown sugar and cinnamon. Toss apple slices to coat. Arrange the slices around the top of the batter.
  4. To make the topping: Mix together the flour, brown sugar, butter and cinnamon using a pastry cutter, two forks, or a food processor until the mixture resembles coarse crumbs. Stir in the pecan pieces and raisins. Sprinkle topping evenly on top of the layer of apple slices.
  5. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Start checking for doneness after about 45 minutes. If you feel that the topping is getting too brown, tent the top of the pan with foil to prevent burning.
  6. Remove from the oven and allow to cool in the pan on a rack for 30 minutes. When the cake is cool, remove the side of the springform pan and place on a serving plate.
  7. Optional: Mix the confectioner’s sugar, milk, and vanilla in a small bowl. Drizzle with the icing.
  8. Cut into wedges to serve.
Notes
I rarely use the icing on this coffee cake because it's just so delicious without it. But if you really want to "gild the lily," then go for it!

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{ 25 comments… read them below or add one }

1 Paula - bell'alimento March 5, 2013 at 4:45 pm

I have a soft spot for coffee cake plus apple and pecan, sign me up!

Reply

2 Lana March 5, 2013 at 10:03 pm

Apples, pecan, butter, and brown sugar are always a great combination, aren’t they?

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3 Neena March 5, 2013 at 8:51 pm

Ohhh this looks good! Wish I had some now.

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4 Lana March 5, 2013 at 10:04 pm

I wish you did, too. It’s really delicious!

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5 Barbara @ Barbara Bakes March 6, 2013 at 6:49 am

What a luscious coffee cake. Love the apple layer.

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6 Lana March 6, 2013 at 8:29 am

Thanks so much, Barbara.

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7 Amanda March 6, 2013 at 9:00 am

Oh Lana, that looks grand! Can’t wait to try it ;)

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8 Lana March 6, 2013 at 10:04 am

“Grand” is a great word for this coffee cake, Amanda :-)

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9 Miss P March 6, 2013 at 9:03 am

Doesn’t that look like a really good buddy for vanilla ice cream?

Miss P

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10 Lana March 6, 2013 at 10:04 am

Oh, yes. Most definitely!

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11 Maria March 6, 2013 at 9:37 am

I need a piece!

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12 Sues March 7, 2013 at 12:51 pm

This is coffee cake taken to a whole new level! And I love it!!

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13 Lana March 7, 2013 at 3:33 pm

You’re right – this coffee cake is certainly on a different level!

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14 Kelly March 7, 2013 at 11:31 pm

Oh my glorious goodness! This looks delicious. Pinning!! xo

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15 Nancy@acommunaltable March 8, 2013 at 12:15 pm

This looks perfect for Easter morning Lana! I LOVE coffee cake – will definitely be trying this one very soon – apples, cinnamon and pecans? Oh yeaah…….

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16 Diane {Created by Diane} March 8, 2013 at 1:07 pm

this looks DE-licious!

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17 Brenda @ a farmgirl's dabbles March 9, 2013 at 10:14 am

What a gorgeous looking coffee cake!!

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18 andrea March 9, 2013 at 11:15 am

looks so good, I will be baling this for sure! Thanks for sharing

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19 Lana March 9, 2013 at 8:07 pm

You’re welcome, Andrea. Hope you enjoy it!

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20 Mary | Deep South Dish March 11, 2013 at 8:16 pm

My goodness, that is mouth-watering GORGEOUS Lana!!

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21 Lana March 11, 2013 at 9:07 pm

Thanks so much, Mary! It’s a really delicious recipe.

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22 Sam March 19, 2013 at 2:48 pm

Made this cake at the weekend and it was amazing, I cooked it for longer than an hour and cake base was still a bit soggy as it was hard to tell if skewer was clean due to the caramel apple layer. Next time I may bake the cake batter on its own for 15 mins then add apple and topping.

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23 Alta February 8, 2014 at 1:38 am

I agree with sam! My batter cooked through the top layer with
The result that you can’t see teh cruchy layer! Will defnitely cook
The batter for sometime before adding the layer. Its still in the oven
But can’t wait to try it out!!

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24 Lana Stuart February 8, 2014 at 8:09 am

That’s interesting. I’ve never had that happen with this coffee cake. I’m sorry yours didn’t turn out perfectly.

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25 Alta February 12, 2014 at 9:10 am

Hi Lana! I can assure you that there was absolutely nothing wrong with the taste and everybody loved it!!! Thanks for sharing this recipe. I think the problem was the self-raising flour I used. The last couple of times I used self-raising flour I found that the cake raised much higher than usual as if there were more baking powder or soda in the mix!!

Reply

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