Apple Pecan Coffee Cake
Apple Pecan Coffee Cake is the perfect company for your hot cup of coffee. Moist cake and the apples help balance the sweetness. The pecan topping is equally delicious. This is something to look forward to when waking up in the morning. Or have it as a delightful dessert after a nice meal.
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what is coffee cake?
In case you’re curious, I was reading an article from the “Perfectly Daily Grind” and they were talking about the history of coffee cake. According to the article, the coffee cake has evolved from honey cakes. It was commonly baked in Central Europe during the 17th century. Honey cakes have yeast-like bread but are sweet. Then by the mid-1600s, Germany started serving cakes with coffee. By the 1900s European coffee houses started serving sweet bread, small cakes, and cookies with coffee.
There’s something about sweets that taste so much better when serve with a hot cup of coffee. By the same token, the smell and taste of coffee just make you look for something sweet. They’re a dynamic duo! Evidently, all stores have a different take on coffee cakes. And generally, they’re one layer with streusel crumbs. This Apple Pecan Coffee Cake recipe is made with fresh apples and basically vanilla cake. Also with pecan and brown sugar streusel topping. It’s time to call a friend for a cup of coffee with something sweet and have a great day with lots of laughter and love.
Here are some ideas that go well with a cup of coffee. You might want to try my recipes for Cinnamon Banana Muffins, Carrot Cake and Chocolate Cupcakes.
ingredients notes
- Medium size apples. Any baking apples will work. Peel, core, and cut into bite-size pieces (about an inch thick). Remarkably, melon baller works so well when removing the core. It’s easy to use and cuts neatly inside the apples.
- Lemon juice and lemon zest. Citrus juice help prevent the browning or oxidation of any fruit. I like using lemon when baking any sweets. The lemon zest adds a nice citrus flavor.
- Dry ingredients. Cake flour obviously the best choice for baking cakes. It’s less gluten that gives the cake a softer texture. Baking powder is a leavening that helps the cake rise. And sea salt balance the flavor.
- Wet ingredients. I use a measuring cup to combine heavy cream and sour cream.
- Pecan topping. In a bowl combine, pecans, brown sugar, and cinnamon. You can also use walnuts or basically whatever nuts you’d like.
- Unsalted butter. To control the salt I always use unsalted butter.
- Granulated sugar. If you’re making any sweets, obviously you’re going to have sugar
- Vanilla extract. Use pure vanilla extract, it makes a difference than using the imitation.
- Apple sauce gives an extra fruity flavor to the mixture.
How to make Apple Pecan Coffee Cake
- Preheat the oven to 350ºF. Line an 8×8 square or round pan.
- Peel, core, and cut the apples into bite-size pieces (about an inch thick). Place the cut-up apples in a bowl then add the lemon juice and lemon zest. Stir to combine, and make sure the apple pieces are coated with lemon juice. This helps prevent browning.
- In another bowl, combine flour, baking powder, and salt. Use a whisk to mix all dry ingredients.
- In a measuring cup or regular cup, combine the heavy cream and sour cream. Whisk until well combined.
- The pecan topping is basically a streusel. Combine chopped pecans or walnuts, brown sugar, and cinnamon. Set them aside.
- Use a handheld or stand mixer and cream the softened butter and sugar until fluffy. Add the eggs one at a time, and continue mixing until light in color. Stop the mixer and scrape the sides of the bowl.
- Add the flour and heavy cream mixture alternately in thirds. This means switching turns and adding 1/3 of a cup of each mixture at a time. By scraping the sides of the bowl ensure that all ingredients are well incorporated.
- After all the flour and heavy cream mixture are combined, fold in the apple sauce until fully mixed in the batter.
- Add half of the cut-up apples first into the batter, and mix to combine. Sprinkle about 1 teaspoon of flour on the rest of the remaining apples, and stir to coat well.
- Pour half of the batter into a prepared pan, and use a spatula to smooth and spread the batter evenly. Add the remaining apples coated with flour, and also spread evenly.
- Now, add the rest of the batter on top and use a spatula one more time to spread evenly.
ADD PECAN TOPPING AND BAKE:
- Sprinkle the pecan topping. Spread on top evenly. Bake for 30-40 minutes or until the toothpick inserted in the middle comes out clean.
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Apple Pecan Coffee Cake
Equipment
- 1 8×8 square or round baking pan
- knife
- cutting board
- Mixing bowls
- Measuring cup
- Handheld or stand mixer
- Spatula
Ingredients
- 3 medium size apple, honey crisp, fuji, or gala
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 1/2 cups cake flour, plus a teaspoon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup heavy cream or whole milk
- 1/4 cup sour cream
- 3/4 cup granulated sugar
- 1/2 cup butter or 1 stick. softened
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 1/4 cup apple sauce
- 2 tablespoons melted butter
FOR THE PECAN TOPPING
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- 1 tablespoon cake flour
- 1 tablespoon cinnamon
Instructions
- Preheat the oven to 350ºF. Line an 8×8 square or round baking pan with parchment paper.
- Place the cut-up apples in a bowl, and add lemon juice and zest. Mix to make sure the apples are coated with lemon juice, this process prevents them from browning. In another bowl combine dry ingredients, cake flour, baking powder, and salt. Use a whisk and mix them until well combined.
- In a measuring cup combine, heavy cream or whole milk and sour cream. Mix until smooth. Set them aside.
- In a mixing bowl, add butter and sugar, turn the mixer to medium-high and mix until creamy. Add the eggs one at a time, and continue mixing until fluffy and light in color. Stop the mixer and scrape the sides of the bowl.
- Add the flour and heavy cream mixture, alternately 1/3 of a cup at a time. Continue mixing on low speed until well incorporated. Add the vanilla and mix.
- Use a spatula and fold in the apple sauce. Add half of the fresh apples first, and mix until combined. Pour half of the batter into the prepared pan, and spread it evenly.
- Sprinkle the remaining fresh apples with a teaspoon of cake flour and spread them on top of the batter. Then pour the rest of the batter into the pan, and spread evenly.
- Sprinkle the pecan topping, use a spatula, and spread evenly. Bake for 30-40 minutes or until the toothpick inserted in the center comes out clean. Drizzle melted butter on top. Cool and serve.
FOR THE PECAN TOPPING
- In a bowl, combine chopped pecans, brown sugar, cake flour, and cinnamon. Stir until the pecans are coated with sugar and cinnamon. Set them aside.
Video
Notes
DID YOU MAKE THIS RECIPE?
Make sure to come back to the blog post and give us star ratings and reviews. faq
Yes, but cake flour has less gluten therefore your cake will result in a smoother texture.
Yes, make the caramel by melting butter and sugar then drizzle on top of pecans after the cake is baked. You can either leave the pecan streusel or add pecans only on top. Then drizzle with caramel.
It will last up to 7 days fresh in the refrigerator.
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Hi there! Nice to meet you. My name is Jen.
Hello, nice to meet you! I’m Jen, a mom of 2 wonderful girls. I love to prepare home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. Surely, cooking more meals at home is worth all the effort. After years of cooking for my family and teaching culinary classes, I can honestly say that I have more control over the quality of the ingredients I use. It’s important to realize that when you cook better you eat better.
Eating healthy doesn’t have to be boring and you don’t have to eat the same thing repeatedly. There are ways we can naturally enhance our food’s flavor and enjoy home-cooked meals.