Apple Pecan Coffee Cake

This Apple Pecan Coffee Cake has a moist, buttery cake layer topped with apple slices and a crunchy pecan and brown sugar crumble.

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!

This apple pecan coffee cake has a moist, buttery cake layer topped with apple slices and a crunchy pecan and brown sugar crumble. Click To Tweet

How to Make Apple Pecan Coffee Cake

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.

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.

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.

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 it from 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.

Enjoy!

More Apple Recipes on Never Enough Thyme:

• Apple Bread with Praline Topping
• Pear and Apple Compote with Yogurt and Granola
• Baked Apple Hand Pies
• Apple Pecan Stuffed Pork Chops

coffee cake recipes from Other Bloggers:

• Meyer Lemon Coffee Cake from Baking Bites
• Cranberry Almond Coffee Cake from The Curvy Carrot
• Sour Cream Coffee Cake from Gimme Some Oven
• Peach Coffee Cake from Brown Eyed Baker
• Yogurt Coffee Cake from Two Peas and Their Pod
• Hummingbird Coffee Cake from Annie’s Eats

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