Apple Pecan Coffee Cake
A moist, spiced coffee cake loaded with fresh apples and crunchy pecans, perfect for breakfast or an afternoon treat.
Ingredients
For the cake:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- ¾ cup sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 cups diced apples about 2 medium
- 1 cup chopped pecans
For the topping:
- ½ cup brown sugar
- 2 tbsp flour
- 1 tsp cinnamon
- 2 tbsp butter melted
- ½ cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a medium bowl, mix flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, cream butter and sugar until fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla.
- Gradually add the flour mixture, alternating with sour cream, until combined.
- Fold in the diced apples and pecans gently.
- Pour the batter into the prepared pan and spread evenly.
- For the topping: Mix brown sugar, flour, cinnamon, melted butter, and pecans.
- Sprinkle the topping over the batter.
- Bake for 50 minutes or until a toothpick inserted comes out clean.
- Cool the cake for 10 minutes before transferring to a wire rack.
Notes
Nutritional Values (per serving)
- Calories: 320
- Total Fat: 17g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals (per serving)
- Vitamin A: 10%
- Calcium: 6%
- Iron: 8%
- Vitamin C: 7%
- Magnesium: 5%
Additional Notes/Tips
- Use Granny Smith apples for a tart twist or Gala for extra sweetness.
- Toast the pecans beforehand for an even richer flavor.
- Serve warm with whipped cream or ice cream for extra indulgence.
- This cake freezes beautifully. Slice, freeze, and enjoy whenever cravings strike!