Description
Embrace the flavors of fall with this delightful Pecan Apple Crisp Coffee Cake!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup butter (softened, plus extra cold for topping)
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 medium Granny Smith apples (peeled and thinly sliced)
- 3/4 cup chopped pecans
- 1/3 cup caramel sauce (optional, for drizzling)
Instructions
- Begin by preparing the pecan streusel topping. In a medium-sized bowl, combine the brown sugar, flour, and cinnamon together. Then, add the chopped pecans to the mix. Cut in the cold butter until the mixture takes on a crumbly consistency. Once ready, put it in the fridge to chill while you move on to the rest of the cake.
- While the streusel cools, preheat your oven to 350°F (175°C). This is the ideal temperature for ensuring that your cake bakes evenly. Prepare your 9×13-inch pan by greasing it or lining it with parchment paper to prevent sticking.
- In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This step is crucial as it incorporates air into the batter, contributing to a light cake texture. Add the eggs one at a time, mixing well after each addition. Finally, incorporate the sour cream and vanilla extract to enrich the flavor profile of your batter.
- In a separate bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This method ensures that the leavening agents are evenly distributed throughout the batter. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined. Be careful not to over-mix, as this can lead to a denser cake.
- Spread half of the coffee cake batter into the prepared baking pan, smoothing it out evenly. Next, layer the sliced Granny Smith apples over the batter. The tartness of these apples will perfectly complement the sweetness of the cake. Scoop the remaining batter on top of the apples, spreading it out gently to cover the layers.
- Take the chilled pecan streusel out of the fridge and sprinkle it generously over the top of your cake. Lightly press down on the streusel topping to help it adhere to the batter, which enhances the texture as it bakes.
- Place the cake in the preheated oven and bake for 45–55 minutes. Keep an eye on it and check for doneness by inserting a toothpick into the center; it should come out clean. If the top starts to brown too quickly, tent it with foil during the last 10 minutes of baking.
- Once baked, remove the coffee cake from the oven and allow it to cool in the pan for about 20 minutes. If desired, finish with a warm caramel sauce drizzle over the top for an indulgent touch. Then transfer to a serving plate, cut into squares, and enjoy!
Notes
This cake can be stored in an airtight container for up to three days at room temperature.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
Nutrition
- Calories: 320 kcal
- Sodium: 150 mg
- Protein: 4 g