Apple Pecan Coffee Cake

By Jen Paleracio | October 28, 2020

Ready for a great cup of coffee? If so…you need a delicious coffee cake to go with it! Today’s recipe is inspired by my dear friend Anna Lisa. She loves to share her recipes, they’re amazingly delicious, and she’s such a great baker.

Apple is a delicious fruit to add to any baked goods.

Jump to Recipe

let’s start baking!

For the topping: 1 cup brown sugar, 1 cup chopped pecans, and 1 tablespoon cinnamon. For the batter: 1 1/2 cups flour, 2 eggs, 1/3 cream or whole milk, 1/4 cup apple sauce, 1/2 cup butter or 1 stick, 3/4 cup granulated sugar, 1 1/2 teaspoon baking powder, 1/4 cup sour cream, and 1 teaspoon pure vanilla extract.
Sprinkle the topping before baking. Brown sugar, pecans, and cinnamon
Grease an 8×8 square pan. Then line with parchment paper. Lightly spray on to of the parchment paper too. Make sure to leave an inch overhang on the sides of the pan. This way you can easily lift the cake off the pan.

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Apple Pecan Coffee Cake

Jen Paleracio
Moist, crunchy apples, nice cinnamon spice
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 6

Equipment

  • 8×8 square baking pan
  • Mixer, handheld or stand mixer
  • Bowls
  • Spatula

Ingredients
  

  • 1 1/2 cups cake flour, sifted, more to sprinkle half of the apples
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 green apples, peeled, cut into cubes, divided
  • 1/2 cup butter, softened
  • 1/4 cup apple sauce
  • 1/4 cup sour cream
  • 1/3 cup cream or whole milk
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • juice of one lemon
  • zest of one lemon
  • pinch of salt

For the topping

  • 1/2 cup brown sugar
  • 1/2 cup chopped pecans
  • 1 tablespoon cinnamon

Instructions
 

  • Preheat the oven to 375ºF. Grease the pan with oil and line with parchment paper. Spray or grease the top of the parchment paper too.
  • In a bowl, combine apples, lemon juice, and lemon zest, mix to get the apples well coated. Set aside.
  • In another bowl, combine the dry ingredients, flour, baking powder, and a pinch of salt, mix with a whisk to combine well. Also combine the wet ingredients, cream or milk, sour cream, and vanilla. Set aside.
  • In another bowl, combine butter and sugar, in medium-high speed, cream the butter and sugar until well incorporated. Add eggs one at a time, mix until fluffy and light in color.
  • Add the flour and cream mixture alternately and about 1/3 at a time to the creamed butter and sugar mixture. Once everything's incorporated, fold in the applesauce and half of the cubed apples.
  • Pour the batter into a prepared pan. Use a spatula and even out the top. Sprinkle a little bit of flour on the rest of the apples, place them on top of the cake batter. Cover the top of the batter with the cinnamon, pecan, and brown sugar topping.
  • Bake for 35-40 minutes or until the toothpick inserted comes out clean. Or if the sides are browning and the batter is not jiggly anymore.

Notes

  • The parchment paper overhang the sides of the pan which make it easier to pull the cake out after baking. 
  • When you sprinkle a little bit of the flour onto the cubed apples, it helps the apples not to sink down the bottom of the pan. You’ll have nice chunks of apples on top and inside the cake. 
  • Do not overbeat the batter to prevent from having a dry cake. 
  • Make sure to scrape the side of the bowl when mixing the batter. 

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