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 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

Like This Recipe? Pin It!

Continue to Content

Apple Pecan Coffee Cake

Yield: 12 servings

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

A moist, buttery cake layer topped with a layer of apple slices and a crunchy pecan and brown sugar crumble

Print

Ingredients

For the layer:

• 1 cup sugar
• 1/2 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
• 1/4 cup brown sugar
• 1/2 tsp. cinnamon

For the topping:

• 2 tblsp. flour
• 1/2 cup dark brown sguar
• 1/4 cup butter, cold
• 2 tsp. cinnamon
• 1 1/2 cups pecan pieces
• 1/2 cup raisins

For the optional icing:

• 1/2 cup confectioner’s sugar
• 4 tsp. milk
• 1/4 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 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.
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!

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 520 Total Fat: 26g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 73mg Sodium: 361mg Carbohydrates: 67g Net Carbohydrates: 0g Fiber: 3g Sugar: 32g Sugar Alcohols: 0g Protein: 7g

Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.

Be sure to follow me on instagram and hashtag #nevrenoughthyme or tag @nevrenoughthyme so I can see and share what you make! if you like this recipe, be sure to follow me on social media so you never miss a post:

| facebook | instagram | pinterest | twitter |