Recipes » Breakfast Recipes » Apple Pecan Coffee Cake

Apple Pecan Coffee Cake

This Apple Pecan Coffee Cake is perfect for breakfast or dessert. Its buttery cake layer and crunchy streusel topping are sure to please!
4.9 from 7 votes
Prep Time 25 minutes
Cook Time 1 hour
A slice of coffee cake on a white plate.

This delicious Apple Pecan Coffee Cake is perfect for breakfast or dessert. With a moist, buttery cake layer and a crunchy pecan crumble topping, it’s sure to please!

There’s nothing quite like a cozy fall weekend morning when the leaves are changing color and a cool breeze is blowing. One of my favorite things to cook on those mornings is this Apple Pecan Coffee Cake.

A slice of coffee cake on a white plate.

This is a delicious and easy recipe that always leaves an impression on family and guests. Plus, it makes your whole house smell amazing while it’s baking!

If you’re looking for a fall-inspired breakfast recipe, this is one that is definitely worth trying. I promise you won’t be disappointed!

This delicious coffee cake has a moist, buttery cake layer that is topped with a layer of apple slices that have been tossed with brown sugar and cinnamon. Then the apple slices are topped off with a decadent crunchy streusel layer full of more brown sugar, pecans, cinnamon, and raisins. This is definitely a favorite treat at our house!

🥘 About the Ingredients


  • Sour CreamThe sour cream in the layer not only adds a wonderfully tangy background flavor, it also helps create a light and tender cake layer.
  • Apple You’ll need one large cooking apple. Granny Smith apples, Fuji, and Honeycrisp are all good choices.
  • Light Brown Sugar – The molasses in brown sugar add a caramel note to the coffee cake layer.
  • Cinnamon – Because cinnamon is one of the predominant flavors in this recipe, I suggest using a high-quality brand. I like Spice Islands Saigon Cinnamon.
  • Dark Brown SugarContains more molasses than light brown sugar and is used in the topping for an even deeper caramel taste.
  • Cold ButterCold butter is much easier to cut in for creating the topping.
  • Pecans A perfect pairing with the apple and caramel flavors in this recipe. Fisher brand is always dependable.
  • Raisins Apples, pecans, and raisins are a classic combination. If you don’t like raisins, simply leave them out.
  • Confectioner’s SugarFor the optional glaze. It’s also called powdered sugar or 10X sugar.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

🔪 How to Make Apple Pecan Coffee Cake


Make the Cake Layer

  1. Preheat the oven to 350 degrees. Generously grease a 9-inch springform pan (or 9-inch cake pan or square pan) with butter or spray with cooking spray. Set aside for now.
  2. Use an electric mixer to cream the light brown sugar and softened butter in a large bowl until light and fluffy.
  3. Beat in the eggs one at a time mixing well after adding each.
  4. Stir in the vanilla.
  5. Add the flour and sour cream alternately beating well after each addition.
Cake batter in a springform pan.
  1. Spread the cake batter into the prepared pan.
  2. 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 apple slices to coat.
Apple slices placed on top of cake batter.
  1. Arrange the slices around the top of the batter.

Must Have Springform Pan

9-inch springform pan made of heavy-gauge aluminized steel for fast, even heating. Dishwasher and oven-safe.

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Cuisinart 9-Inch Springform Pan

Make the Topping

  1. In a medium bowl, mix together the flour, dark brown sugar, butter, and cinnamon using a pastry cutter or two forks until the mixture resembles coarse crumbs.
  2. Stir in the pecan pieces and raisins.
Pecan streusel topping added over apple slices.
  1. Sprinkle the topping mixture evenly over the layer of apple slices.
  2. Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean. Start checking for doneness after about 40 minutes. If you feel that the topping is getting too brown, tent the pan with foil to prevent burning.
  3. Remove from the oven and allow to cool in the pan on a rack for 30 minutes.
  4. When the cake is cool, remove the side of the springform pan and place it on a serving plate.

Make the Glaze (Optional)

  1. Mix the confectioner’s sugar, milk, and vanilla in a small bowl. Drizzle the top with the glaze.

🍚 Storage Information


Leftover coffee cake keeps in an airtight container at room temperature for about 3 days. The completely cooled cake may be well-wrapped and frozen in a freezer-safe container for about 2 months.

🍽 How to Serve


I often serve coffee cake as an ending to breakfast (a breakfast dessert if you will) or as a sweet option during brunch. This recipe would be the perfect ending to a breakfast of steak and eggs or ham and red-eye gravy.

A slice of coffee cake on a white plate.

❓ Frequently Asked Questions


Why is it called “coffee cake?”

Coffee cakes are typically one-layer, simple cakes without any icing or frosting. The name simply came about because people enjoyed sharing them while having a cup of coffee.

Does coffee cake have coffee in it?

No. It’s only called coffee cake because it’s typically served at breakfast or as a snack with coffee.

Have you tried this recipe? I’d really appreciate you giving it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card or in the comments section.
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📖 Recipe

A slice of coffee cake on a white plate.

Apple Pecan Coffee Cake

This Apple Pecan Coffee Cake is perfect for breakfast or dessert. Its buttery cake layer and crunchy streusel topping are sure to please!
4.86 from 7 votes
Print It Rate It Save
Course: Breakfast, Brunch, Snacks
Cuisine: American
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 12 servings
Calories: 470kcal
Author: Lana Stuart

Ingredients

For the layer:

  • 1 cup sugar
  • ½ cup butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups self-rising flour
  • 1 cup sour cream
  • 1 large cooking apple (Granny Smith, Fuji, Honeycrisp, etc.)
  • 2 teaspoons lemon juice
  • ¼ cup light brown sugar
  • ½ teaspoon ground cinnamon

For the topping:

  • 2 tablespoons all-purpose flour
  • ½ cup dark brown sugar
  • ¼ cup butter cold
  • 2 teaspoons cinnamon
  • 1 ½ cups pecan pieces
  • ½ cup raisins

For the optional glaze:

  • ½ cup confectioner’s sugar
  • 4 teaspoons milk
  • ¼ teaspoon vanilla extract

Instructions

Make the batter for the cake layer:

  • 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.
  • 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.
  • 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 apple slices to coat.
  • Arrange the slices around the top of the batter.

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.
  • 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.
  • 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 it on a serving plate.

Make the glaze (optional):

  • Mix the confectioner’s sugar, milk, and vanilla in a small bowl. Drizzle the coffee cake with the glaze.
  • 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!

Nutrition Information

Serving: 1 | Calories: 470kcal | Carbohydrates: 62g | Protein: 6g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 69mg | Sodium: 115mg | Potassium: 206mg | Fiber: 3g | Sugar: 33g | Vitamin A: 534IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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— This post was originally published on March 5, 2013. It has been updated with additional information.

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25 Comments

  1. 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!!

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

      1. 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!!

  2. 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.