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!

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.
1 cup sugar, ½ cup butter
Beat in the eggs one at a time.
2 large eggs
Stir in the vanilla.
1 teaspoon vanilla extract
Add the flour and sour cream alternately beating well after each addition.
2 cups self-rising flour, 1 cup sour cream
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.
1 large cooking apple, 2 teaspoons lemon juice, ¼ cup light brown sugar, ½ teaspoon ground cinnamon
Arrange the slices around the top of the batter.

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.
2 tablespoons all-purpose flour, ½ cup dark brown sugar, ¼ cup butter, 2 teaspoons cinnamon
Stir in the pecan pieces and raisins.
1 ½ cups pecan pieces, ½ cup 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.

Mix the confectioner’s sugar, milk, and vanilla in a small bowl. Drizzle the coffee cake with the glaze.
½ cup confectioner’s sugar, 4 teaspoons milk, ¼ teaspoon vanilla extract
Cut into wedges to serve.