Description
A buttery, spiced coffee cake layered with tart apples and topped with a brown sugar pecan crisp. Perfectly moist and full of fall flavor, this cake doubles as a cozy breakfast or an elegant dessert.
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups peeled and chopped tart apples (Granny Smith or Honeycrisp)
Pecan Crisp Topping:
1/2 cup chopped pecans
1/3 cup brown sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
3 tablespoons cold butter, cubed
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform or cake pan.
2. Make topping: In a bowl, combine pecans, brown sugar, flour, and cinnamon. Cut in cold butter until crumbly.
3. In another bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
4. Cream butter and sugar until fluffy. Beat in eggs one at a time, then stir in sour cream and vanilla.
5. Add dry ingredients to wet and mix just until combined. Fold in chopped apples.
6. Pour batter into pan. Spread evenly. Sprinkle topping over the top.
7. Bake for 40–45 minutes, or until a toothpick inserted comes out clean. Cool in pan 10 minutes before removing.
Notes
Use tart apples like Granny Smith or Honeycrisp for the best texture.
Don’t overmix the batter after adding dry ingredients to keep the cake light.
For a crispier topping, refrigerate the topping before sprinkling on the batter.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: apple coffee cake, pecan crisp, fall dessert