4.9 from 27 votes
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!
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
Servings:
12
servings
Calories:
470 kcal
Course:
Breakfast, Snacks, Brunch
Cuisine:
American
Ingredients
For the layer:
- 1 cup sugar
- ½ cup butter softened
- 2 egg large
- 1 teaspoon vanilla extract
- 2 cups self-rising flour
- 1 cup sour cream
- 1 cooking apple Granny Smith, Fuji, Honeycrisp, etc, large
- 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 confectioners' 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.
Cup of Yum
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
- 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!
Nutrition Information
Serving
1
Calories
470kcal
(24%)
Carbohydrates
62g
(21%)
Protein
6g
(12%)
Fat
26g
(40%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.5g
(25%)
Cholesterol
69mg
(23%)
Sodium
115mg
(5%)
Potassium
206mg
(4%)
Fiber
3g
(12%)
Sugar
33g
(66%)
Vitamin A
534IU
(11%)
Vitamin C
2mg
(2%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 470
% Daily Value*
| Serving | 1 | |
| Calories | 470kcal | 24% |
| Carbohydrates | 62g | 21% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 69mg | 23% |
| Sodium | 115mg | 5% |
| Potassium | 206mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 33g | 66% |
| Vitamin A | 534IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.