Apple Pecan Coffee Cake is a delicious coffee cake that is easy to make and loaded with apples and pecans. It’s moist, sweet, and full of flavor. This recipe uses simple ingredients you most likely have in your pantry at home.
Apple Pecan Coffee Cake
This coffee cake is the perfect dessert for any occasion! Serve it warm out of the oven or cold from the fridge. This is such a delicious and easy cake to make. The possibilities are endless when you bake this moist cake.
What types of apples should you use for baking?
There are a lot of apples that you can use in this recipe. I am using Granny Smith apples because I like the sweet and tart combination.
Some of my other favorites are Pink Lady, Fuji, or Braeburn apples! Just be sure the apples that you are using are baking apples. If not, some apples will not get soft while others will get too soft.
How to Store Coffee Cake
This coffee cake keeps well in the fridge for up to 5 days. You can leave the cake at room temperature but it will not last as long. Covering with plastic wrap will help keep the cake fresh and delicious.
How to Freeze Coffee Cake
If you do not think that you will finish the cake in time, you can freeze it. Apple Pecan Coffee Cake freezes well. Make sure to wrap it well in plastic wrap. You can freeze it as a whole or you can freeze it in individual pieces.
When you are ready to eat a piece, just defrost in the refrigerator and then serve. Apple Pecan Coffee Cake is great served warm or cold depending on your tastes.
Does Coffee Cake Have Coffee in it?
No, Apple Pecan Coffee Cake does not have coffee in it. It is named that because of the crumb topping and how it reminds you of a cup of coffee. This cake and a cup of coffee go together perfectly.
Coffee cake is most often eaten for breakfast or after dinner while you are enjoying a hot cup of coffee or tea.
What is Apple Streusel?
Streusel is a sweet and crunchy topping or filling that goes on Apple Crumb Coffee Cake. Streusel is made out of brown sugar, flour and butter and for this streusel topping and filling, pecans were added.
Variations to this Cake
Adding a caramel drizzle will add more sweetness to this coffee cake and give it a caramel apple flavor that is perfect for fall. Caramel drizzle can also be added to the center of the cake along with the streusel filling for an added treat.
Ingredients Needed to Make Apple Crumb Coffee Cake
- Granny Smith apples
- Brown sugar
- Sugar
- All purpose flour
- Cinnamon
- Vanilla extract
- Butter
- Pecans
- Sour cream
- Eggs
- Baking powder
- Baking soda
- Salt
How To Make Apple Crumb Coffee Cake
For the Streusel Topping and Apple Streusel Filling
- Whisk brown sugar, sugar, cinnamon, and pecans together. Reserve ¾ cup for the filling.
- Add flour, butter, and vanilla to the remaining mixture and form a crumble streusel topping.
For the Coffee Cake
- Preheat oven to 350° and spray a 8×8 baking dish with non-stick cooking spray.
- In a small bowl, mix egg yolks and about ⅓ cup of the sour cream and vanilla. Set aside.
- Add butter and remaining sour cream. Mix until well combined.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- Gradually add egg mixture, a little at a time, into dry ingredients, mixing well. Batter will be thick and lumpy.
- Add ⅔ of the cake batter into prepared baking dish and smooth out the batter.
- Sprinkle streusel filling over the top of batter, followed by chopped apples.
- Add remaining batter on top of the apples.
- Top with remaining streusel.
- Place in the oven. Bake for 55-60 minutes or until a toothpick inserted comes out clean. Set on cooling rack.
Try This Delicious Apple Crumb Coffee Cake Today
Here are a few more delicious apple recipes that can be found on the blog:
And here is a delicious Blueberry Streusel Cake from Deliciously Seasoned you might enjoy as well.
This apple pecan coffee cake is moist, delicious, quick to make and a favorite coffee cake recipe.
- 4 egg yolks
- ⅔ cup sour cream
- 1 tsp vanilla
- 2 cups flour
- 1 cup sugar
- ½ tsp baking powder
- ½ baking soda
- ¼ tsp salt
- 1 ½ sticks butter, (¾ cup) room temperature
- ⅓ cup brown sugar, packed
- 2 tbsp sugar
- 1 cup pecans, chopped
- 1 ½ tsp cinnamon
- ½ cup flour
- ¼ cup butter, (4 tbsp) room temperature
- ½ tsp vanilla
- 1 ½ cups small chopped apples
-
Preheat oven to 350° and spray an 8 x 8 baking dish with nonstick spray.
-
Whisk brown sugar, sugar, cinnamon, and pecans together. Reserve ¾ cup for the filling.
-
Add flour, butter, and vanilla to the remaining mixture and form a crumble streusel topping.
-
In a small bowl, mix egg yolks and about ⅓ cup of the sour cream and vanilla. Set aside.
-
In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
-
Add butter and remaining sour cream. Mix until well combined.
-
Gradually add egg mixture, a little at a time, into dry ingredients, mixing well. Batter will be thick and lumpy.
-
Add ⅔ of the batter into prepared baking dish and smooth out the batter.
-
Sprinkle streusel filling over the top of batter, followed by chopped apples.
-
Add remaining batter on top of the apples.
-
Top with remaining streusel and bake for 55-60 minutes or until a toothpick inserted comes out clean. Set on cooling rack.
Recipe adapted from my Blueberry Sour Cream Coffee Cake
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
Copyright © Great Grub, Delicious Treats. All content and images are copyright protected. Do not use any images without prior permission.
If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to link back to this post for the original recipe and directions.
This cake looks amazing! I can’t wait to try this recipe, but one question. Should the butter for the cake and the streusel be cold, at room temperature, or melted? I’m guessing room temperature but.just want to confirm to get the best possible results. Thanks.
Hi Anne, we hope you enjoy this coffee cake. Yes, room temperature is correct. I will fix this in the instructions. :)
You don’t mention the bytter in your instruxtions for the batter.
Hi Gayle, I added the instructions for the butter. Thanks for letting me know. :)
In the cake ingredient list it states to use 2/3c sour cream. But the directions say to use 1/3c of sour cream. Was it a typo in the directions?
Hi Heather, the instructions have been corrected. You will use about half of the sour cream (1/3 cup) when mixing with the eggs and the remaining sour cream in the flour mixture. :)