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