This light and tasty Apple Coffee Cake is topped with crunchy chopped pecans and powdered sugar! Make this for any weekend brunch and you’ll be the hero!
I have so many coffee cake recipes on the blog I’m sure I don’t need one more. But I’ll probably still keep churning them out for you guys just because coffee cake is probably my number one baked product I buy whenever I’m at a coffee shop, which is probably way too often, and you seem to love them like this Gluten Free Coffee Cake with Pears and Jam or my favorite, Lemon Coffee Cake with White Chocolate!
Coffee cake is so easy to make and always makes for a great item to take to brunch/office party/friends or just to have on your countertop on a lazy Sunday morning, so let’s get busy and make some apple coffee cake!
THE BASICS OF A GOOD COFFEE CAKE.
I recommend using good butter such as Tillamook, Plugra or any high fat butter you can find. Butter is good, period but there’a few that are my favorites and just scream flavor. Make sure to whisk the dry ingredients together, this helps them get evenly distributed throughout the cake batter.
WHICH APPLES ARE BEST TO USE?
Stick to the harder varieties like Granny Smith apples or Braeburn, even though you’re not cooking the apples separately in a pan for this recipe you still want them to have some bite. If you’ve ever wondered what the difference is and the science between all of the various apples, check out this post from Jessica Gavin who explains it really well!
HOW DO I KNOW WHEN MY APPLE COFFEE CAKE IS READY?
You could use the traditional method od sticking a toothpick into the center but I always feel that this isn’t the most accurate. I prefer to gently press on the top of the coffee cake and if it springs back and doesn’t sink, then it’s ready. Remember to press down in the middle as the coffee cake will bake from the outer edges and then towards the middle.
IS THERE ANY COFFEE IN THIS APPLE COFFEE CAKE?
Although it is called coffee cake, there’s no coffee in it. Centuries ago mainly in Europe, people would have sweet cake with their coffee and the name stuck. I’m a big coffee drinker and as I mentioned before I also love coffee cake so i came up with this Chocolate Espresso Coffee Cake which does have a good amount of espresso powder added to the ingredients.
BEST WAY TO STORE THIS CAKE.
Definitely try to keep it sealed in a plastic container or large zip lock bag or it’ll become dry. Keep it at room temperature and it should last 2-3 days.
Apple Pecan Coffee Cake
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 cup sugar
- 1 tbsp melted butter
- 1 large egg
- 1 1/2 cups buttermilk
- 3/4 cup diced apples
For The Topping
- 1/2 cup chopped pecans
- 2 tbsp brown sugar
- 2 tsp cinnamon
- Preheat the oven to 375 degrees F. Grease an 8x8 inch square baking bun with butter and set aside.
- In a bowl combine the first six ingredients.
- In another bowl whisk together the melted butter, egg and buttermilk.
- Gradually add the dry ingredients to the wet bowl making sure to whisk well and get rid of any lumps.
- Fold in the diced apples and transfer to your prepared pan smoothing it out evenly.
- In a small bowl mix together the chopped pecans, brown sugar and cinnamon.
- Sprinkle over the top of the coffee cake and place in the oven.
- Bake for about 30 minutes or until the center of the cake is no longer wet.