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 that 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!
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 ¼ 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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Apple Pecan Coffee Cake
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
- 1 ½ cups pecan pieces
- ½ cup raisins
For the optional icing:
- ½ cup confectioner’s sugar
- 4 tsp. milk
- ¼ tsp. vanilla extract
Instructions
- 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 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.
- 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.
- 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 on a serving plate.
- Optional: Mix the confectioner’s sugar, milk, and vanilla in a small bowl. Drizzle with the icing.
- 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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Have you tried this recipe? I'd love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down.
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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Alta
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!!
Lana Stuart
That's interesting. I've never had that happen with this coffee cake. I'm sorry yours didn't turn out perfectly.
Alta
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!!
Sam
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.
Mary | Deep South Dish
My goodness, that is mouth-watering GORGEOUS Lana!!
Lana
Thanks so much, Mary! It's a really delicious recipe.
andrea
looks so good, I will be baling this for sure! Thanks for sharing
Lana
You're welcome, Andrea. Hope you enjoy it!
Brenda @ a farmgirl's dabbles
What a gorgeous looking coffee cake!!