Description
A delightful Pecan Apple Crisp Coffee Cake made with tender apples and a buttery, crisp layer dotted with crunchy pecans.
Ingredients
Scale
- 3 medium Granny Smith or Honeycrisp apples, peeled, cored, and sliced
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup pecans, chopped
- 1 cup rolled oats
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 large eggs
- 1 cup milk (whole or buttermilk)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan.
- In a bowl, toss the apple slices with cinnamon and granulated sugar.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time, then mix in the milk.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Spread half of the batter into the prepared baking pan, layer apple slices evenly, then cover with remaining batter.
- In a medium bowl, mix together flour, oats, brown sugar, butter, and pecans for the topping, and spread over the batter.
- Bake for 45-50 minutes until golden brown; check doneness with a toothpick.
- Let cool in the pan for 10 minutes before serving, optionally with whipped cream or ice cream.
Notes
For a gluten-free option, substitute all-purpose flour with almond flour. Walnuts can replace pecans if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg
Keywords: coffee cake, dessert, pecan apple cake, autumn, family recipe