Intro
This Pecan Apple Crisp Coffee Cake brings together the best flavors of fall—warm spices, tender apples, and a buttery pecan streusel—wrapped into one moist and comforting coffee cake. If you love desserts that double as breakfast treats, this irresistible cake is the perfect way to start any autumn morning.
Why You’ll Love This Pecan Apple Crisp Coffee Cake
There’s something incredibly cozy about a layered coffee cake, especially when it includes apples, pecans, and cinnamon. This recipe creates a beautiful combination of textures: soft, moist cake; tender, spiced apples; and a crunchy, buttery streusel that melts into every slice. It’s elegant enough for entertaining and simple enough for relaxed weekend baking. Whether you enjoy it warm with coffee or serve it as dessert with a drizzle of caramel, this cake brings fall flavor to every bite.
Ingredients You’ll Need
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
Wet Ingredients
- ¾ cup softened butter
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
Apple Layer
- 3 medium Granny Smith apples, peeled and thinly sliced
Pecan Streusel
- ¾ cup chopped pecans
- Extra cold butter (for streusel topping)
- ⅓ cup caramel sauce (optional for drizzling)
How to Make Pecan Apple Crisp Coffee Cake (Step-by-Step)
Step 1: Prep the Pan and Apples
Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan. Peel, core, and thinly slice the apples. Set aside while you prepare the batter.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. These warm spices set the foundation for fall flavor.
Step 3: Add the Butter
Cut in the softened butter using a mixer or pastry cutter. Mix until the texture resembles damp sand or coarse crumbs. This step adds richness and moisture to the coffee cake base.
Step 4: Mix in the Eggs, Sour Cream & Vanilla
Add the eggs, sour cream, and vanilla extract. Mix until a smooth, thick batter forms. Sour cream keeps the cake incredibly soft and tender.
Step 5: Layer the Batter and Apples
Spread half of the batter into the prepared pan. Arrange the sliced apples on top in an even layer. Add the remaining batter over the apple layer, spreading gently to cover most of the fruit.
Step 6: Make the Streusel Topping
In a small bowl, combine the chopped pecans, a few tablespoons of cold butter, a spoonful of brown sugar, and a pinch of cinnamon. Use a fork or fingers to blend until crumbly. Sprinkle the mixture generously over the cake batter.
Step 7: Bake to Perfection
Bake for 40–50 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Cool for 15 minutes before slicing. For extra indulgence, drizzle caramel sauce over each piece.
Amazing Pecan Apple Crisp Coffee Cake Recipe
- Total Time: 70
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Pecan Apple Crisp Coffee Cake combines tender cinnamon-spiced apples, a moist sour cream coffee cake, and a buttery pecan streusel for the perfect cozy fall treat.
Ingredients
COFFEE CAKE BASE
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup butter, softened
2 large eggs
1 cup sour cream
2 teaspoons vanilla extract
APPLE LAYER
3 medium Granny Smith apples, peeled and thinly sliced
PECAN STREUSEL TOPPING
3/4 cup chopped pecans
2–3 tablespoons cold butter, cubed
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
Optional: 1/3 cup caramel sauce, for drizzling after baking
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and set aside.
2. Peel, core, and thinly slice the Granny Smith apples for the apple layer; set aside.
3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Add the softened butter to the dry ingredients and mix with a mixer or pastry cutter until the mixture looks like coarse crumbs.
5. Add the eggs, sour cream, and vanilla extract to the bowl and mix until a smooth, thick batter forms.
6. Spread about half of the batter evenly into the prepared baking pan.
7. Arrange the thinly sliced apples in an even layer over the batter.
8. Gently spread the remaining batter over the apple layer, doing your best to cover most of the apples.
9. In a separate small bowl, combine the chopped pecans, cold butter cubes, brown sugar, and cinnamon; use a fork or your fingers to mix until a crumbly streusel forms.
10. Sprinkle the pecan streusel evenly over the top of the cake batter.
11. Bake for 40–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
12. Allow the coffee cake to cool in the pan for about 15 minutes.
13. If desired, warm the caramel sauce slightly and drizzle it over the top of the cooled coffee cake before slicing and serving.
Notes
You can replace sour cream with plain Greek yogurt for a slightly lighter coffee cake.
For a nut-free version, substitute the pecans with toasted oats or leave off the nuts entirely.
Try a mix of Granny Smith and Honeycrisp apples for a sweet-tart flavor balance.
Add a pinch of ground ginger or allspice to the batter or streusel for extra warmth.
Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days; gently reheat slices before serving for the best texture.
- Prep Time: 25
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 30
- Sodium: 190
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 5
- Cholesterol: 45
Tips & Variations
- Make it nut-free: Replace pecans with toasted oats for a crunchy topping.
- Lighten it up: Substitute Greek yogurt for sour cream with great results.
- Add more spice: A dash of ginger or allspice enhances the fall flavor.
- Use mixed apples: Combine Granny Smith and Honeycrisp for sweet-tart balance.
- Dress it up: Finish with powdered sugar or a simple vanilla glaze.
Serving Ideas & Storage
Enjoy this cake warm with coffee or tea, or serve it as a dessert topped with whipped cream or vanilla ice cream.
Store leftovers covered at room temperature for 2 days or in the refrigerator for up to 5 days. Warm individual slices in the microwave for 10–15 seconds to restore that fresh-baked softness.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~360 |
| Protein | 5g |
| Carbs | 50g |
| Fat | 16g |
| Fiber | 2g |
| Sodium | 190mg |
Final Thoughts
This Pecan Apple Crisp Coffee Cake is everything you love about fall wrapped into one warm, comforting bite. From the cinnamon-spiced apples to the buttery pecan topping, every layer delivers cozy flavor and soft texture. Whether you’re baking for brunch, dessert, or a seasonal celebration, this recipe is guaranteed to impress.