Apple Pecan Coffee Cake
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.
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!
❤️ Why You’ll Love This Recipe
- Pairs great with your favorite cup of coffee
- Or have it alone as a decadent dessert
- The crunchy, sweet pecans elevate this moist cake to perfection
🛒 Ingredient Notes
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- Sour Cream – The 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 Sugar – Contains more molasses than light brown sugar and is used in the topping for an even deeper caramel taste.
- Cold Butter – Cold 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 Sugar – For 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
- 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.
- Use an electric mixer to cream the light brown sugar and softened butter in a large bowl until light and fluffy.
- Beat in the eggs one at a time mixing well after adding each.
- Stir in the vanilla.
- Add the flour and sour cream alternately beating well after each addition.
- Spread the cake batter into 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.
- Made of heavy-gauge aluminized steel for fast, even heating
- Whitford Xylan nonstick coating inside and out ensures effortless food release
- Extra-thick rolled edges prevent warping
- Dishwasher and oven safe
Make the Topping
- 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.
- Stir in the pecan pieces and raisins.
- Sprinkle the topping mixture evenly over the layer of apple slices.
- 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.
- 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 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.
❓ Questions About Apple Pecan 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.
No. It’s only called coffee cake because it’s typically served at breakfast or as a snack with coffee.
More Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
📖 Recipe
Apple Pecan Coffee Cake
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
Nutrition Information
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on March 5, 2013. It has been updated with additional information.
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!!
That’s interesting. I’ve never had that happen with this coffee cake. I’m sorry yours didn’t turn out perfectly.
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!!
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.
My goodness, that is mouth-watering GORGEOUS Lana!!
Thanks so much, Mary! It’s a really delicious recipe.
looks so good, I will be baling this for sure! Thanks for sharing
You’re welcome, Andrea. Hope you enjoy it!
What a gorgeous looking coffee cake!!
this looks DE-licious!
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…….
Oh my glorious goodness! This looks delicious. Pinning!! xo
This is coffee cake taken to a whole new level! And I love it!!
You’re right – this coffee cake is certainly on a different level!
I need a piece!
Doesn’t that look like a really good buddy for vanilla ice cream?
Miss P
Oh, yes. Most definitely!
Oh Lana, that looks grand! Can’t wait to try it ;)
“Grand” is a great word for this coffee cake, Amanda :-)
What a luscious coffee cake. Love the apple layer.
Thanks so much, Barbara.
Ohhh this looks good! Wish I had some now.
I wish you did, too. It’s really delicious!
I have a soft spot for coffee cake plus apple and pecan, sign me up!
Apples, pecan, butter, and brown sugar are always a great combination, aren’t they?