Easy Pecan Apple Crisp Coffee Cake Recipe for Breakfast
Start your morning right with this Easy Pecan Apple Crisp Coffee Cake. After making this many times, I’ve perfected the crispy pecan topping that everyone loves. The warm, cozy aroma will fill your kitchen and make your family eager for breakfast. Try it with a cup of coffee or a glass of milk. If you’re looking for more fresh ideas, check out my Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce. Now, let’s get baking! If you love recipes like this, you’ll also enjoy Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce and Creamy Pandan Coconut Overnight Oats with Mango Drizzle.
Why This Easy Pecan Apple Crisp Coffee Cake Recipe for Breakfast Is Pure Comfort
- Crispy pecan topping with a tender apple cake base
- Perfect for a cozy breakfast or brunch
- Easy to make with simple ingredients
What You'll Need for Easy Pecan Apple Crisp Coffee Cake Recipe for Breakfast
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Baking powder
- Salt
- Unsalted butter
- Eggs
- Vanilla extract
- Sour cream
- Apples
- Pecans
- Cinnamon
- Cinnamon
- Nutmeg
- Salt
- Optional: Powdered sugar for dusting
- Optional: Whipped cream or vanilla ice cream
📝 Ingredient Notes
- Apples: Use a mix of sweet and tart apples like Granny Smith and Honeycrisp for the best flavor.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes mixing the batter a breeze → See on Amazon
- Apple Peeler Corer Slicer — Saves time and effort in preparing the apples → See on Amazon
How to Make Easy Pecan Apple Crisp Coffee Cake Recipe for Breakfast
- Prepare the Apple Mixture: Peel, core, and slice the apples. Toss them with granulated sugar, cinnamon, and nutmeg. Set aside.
- Make the Batter: In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Assemble the Cake: Spread half of the batter into a greased 9×13-inch baking dish. Spoon the apple mixture over the batter, then top with the remaining batter. Sprinkle the pecans evenly over the top.
- Bake the Cake: Bake at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before serving.
Cook's Tips for Perfect Easy Pecan Apple Crisp Coffee Cake Recipe for Breakfast
- Common mistake and fix: Avoid overmixing the batter. This can lead to a tough cake. Mix just until the ingredients are combined.
- Expert tip: For a crispier topping, mix the pecans with a bit of flour before sprinkling them on top of the cake.
- Time-saving tip: Prepare the apple mixture the night before to save time in the morning.
Storing & Reheating Easy Pecan Apple Crisp Coffee Cake Recipe for Breakfast
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: The cake batter can be prepared the night before and stored in the refrigerator. Assemble and bake the next morning.
Freezing Easy Pecan Apple Crisp Coffee Cake Recipe for Breakfast
Freeze the cooled cake for up to 3 months. Thaw overnight in the refrigerator before serving.
How to Reheat Without Drying It Out
Oven: Reheat individual slices in the oven at 300°F (150°C) for 10-15 minutes. Microwave: Reheat individual slices in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Best substitution: If you don't have sour cream, you can substitute it with plain Greek yogurt.
- Make-ahead: The cake can be made up to one day ahead. Store it at room temperature in an airtight container.
- Scaling: This recipe can be halved and baked in an 8×8-inch baking dish.
- Troubleshooting: If the cake is browning too quickly, tent it with aluminum foil.
Want to level up this recipe?
Pecan Pie Pans — Ensures even baking and easy serving → Check price on Amazon
Easy Pecan Apple Crisp Coffee Cake Recipe for Breakfast
Ingredients
Main Ingredients
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Baking powder
- Salt
- Unsalted butter
- Eggs
- Vanilla extract
- Sour cream
- Apples
- Pecans
- Cinnamon
Seasonings
- Cinnamon
- Nutmeg
- Salt
Optional Toppings
- Powdered sugar for dusting
- Whipped cream or vanilla ice cream
Instructions
- Prepare the Apple Mixture: Peel, core, and slice the apples. Toss them with granulated sugar, cinnamon, and nutmeg. Set aside.
- Make the Batter: In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Assemble the Cake: Spread half of the batter into a greased 9×13-inch baking dish. Spoon the apple mixture over the batter, then top with the remaining batter. Sprinkle the pecans evenly over the top.
- Bake the Cake: Bake at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before serving.
Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Best substitution: If you don't have sour cream, you can substitute it with plain Greek yogurt.
- Make-ahead: The cake can be made up to one day ahead. Store it at room temperature in an airtight container.
- Scaling: This recipe can be halved and baked in an 8×8-inch baking dish.
- Troubleshooting: If the cake is browning too quickly, tent it with aluminum foil.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze the cooled cake for up to 3 months. Thaw overnight in the refrigerator before serving.
- Oven reheat: Reheat individual slices in the oven at 300°F (150°C) for 10-15 minutes.
- Microwave reheat: Reheat individual slices in the microwave for 20-30 seconds.
- Make ahead: The cake batter can be prepared the night before and stored in the refrigerator. Assemble and bake the next morning.
Nutrition Per Serving
- Calories: 350
- Protein: 4g
- Fat: 15g
- Carbs: 45g
- Fiber: 2g
- Sugar: 25g
- Sodium: 150mg
- Cholesterol: 70mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Pecan Apple Crisp Coffee Cake Recipe for Breakfast FAQs
Yes, you can make the cake batter ahead of time and store it in the refrigerator. Assemble and bake the next morning.
Overmixing the batter can lead to a dry cake. Mix just until the ingredients are combined.
Yes, you can use frozen apples. Thaw them before using and adjust the baking time if needed.
No, this recipe is not suitable for the air fryer.
Plain Greek yogurt is a good substitute for sour cream in this recipe.
A Warm Final Note
I can’t wait for you to try Easy Pecan Apple Crisp Coffee Cake Recipe for Breakfast and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
