Easy Pecan Apple Crisp Coffee Cake for Breakfast
Easy Pecan Apple Crisp Coffee Cake is the perfect breakfast treat. After making this many times, I’ve discovered the trick to a golden, crispy topping. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Slow Cooker Chicken Enchiladas Recipe for Easy Dinner and Refreshing Watermelon Cucumber Salad with Feta and Mint.
Why This Easy Pecan Apple Crisp Coffee Cake for Breakfast Is Pure Comfort
- Golden, crispy pecan topping
- Soft, moist apple cake
- Easy to make ahead
- Better than store-bought
What You'll Need for Easy Pecan Apple Crisp Coffee Cake for Breakfast
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Apples
- Pecans
- All-purpose flour
- Sugar
- Brown sugar
- Baking powder
- Salt
- Eggs
- Butter
- Vanilla extract
- Cinnamon
- Nutmeg
- Salt
- Vanilla extract
- Optional: Powdered sugar
- Optional: Whipped cream
📝 Ingredient Notes
- Apples: Use a mix of sweet and tart apples for the best flavor.
- Pecans: Chopped pecans can be substituted with walnuts or almonds.
🛒 Tools & Equipment I Recommend
- Food processor — Quickly chops pecans and mixes ingredients → See on Amazon
- Apple peeler — Saves time and effort in preparing apples → See on Amazon
How to Make Easy Pecan Apple Crisp Coffee Cake for Breakfast
- Prepare apples: Peel, core, and slice apples. Toss with lemon juice, sugar, and cinnamon. Set aside.
- Make topping: In a bowl, combine flour, sugars, pecans, and spices. Cut in butter until crumbly.
- Make batter: In another bowl, mix flour, baking powder, salt, and sugar. In a separate bowl, whisk eggs, butter, and vanilla. Combine wet and dry ingredients. Fold in apples.
- Assemble: Pour half the batter into a greased 9-inch pan. Top with half the topping. Repeat with remaining batter and topping.
- Bake: Bake at 350°F (180°C) for 45-50 minutes or until a toothpick inserted comes out clean.
Cook's Tips for Perfect Easy Pecan Apple Crisp Coffee Cake for Breakfast
- Common mistake and fix: Don't overmix the batter. This can lead to a tough cake. Mix until just combined.
- : For a crunchier topping, press it down gently before baking.
- : To make ahead, prepare the batter and topping separately, store in the fridge, and assemble before baking.
Storing & Reheating Easy Pecan Apple Crisp Coffee Cake for Breakfast
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: The batter and topping can be made a day ahead and stored separately in the fridge.
Freezing Easy Pecan Apple Crisp Coffee Cake for Breakfast
Freeze cooled cake for up to 3 months. Thaw overnight in the fridge 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: Using cold butter for the topping helps create a crispy texture.
- Best substitution: Instead of pecans, you can use walnuts or almonds for the topping.
- Make-ahead: Assemble the cake the night before and refrigerate. Bake in the morning.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the topping is not crispy, try baking the cake for a few more minutes or pressing the topping down gently before baking.
Want to level up this recipe?
Parchment paper — Prevents the cake from sticking to the pan and makes cleanup easy → Check price on Amazon
Easy Pecan Apple Crisp Coffee Cake for Breakfast
Ingredients
Main Ingredients
- Apples
- Pecans
- All-purpose flour
- Sugar
- Brown sugar
- Baking powder
- Salt
- Eggs
- Butter
- Vanilla extract
Seasonings
- Cinnamon
- Nutmeg
- Salt
- Vanilla extract
Optional Toppings
- Powdered sugar
- Whipped cream
Instructions
- Prepare apples: Peel, core, and slice apples. Toss with lemon juice, sugar, and cinnamon. Set aside.
- Make topping: In a bowl, combine flour, sugars, pecans, and spices. Cut in butter until crumbly.
- Make batter: In another bowl, mix flour, baking powder, salt, and sugar. In a separate bowl, whisk eggs, butter, and vanilla. Combine wet and dry ingredients. Fold in apples.
- Assemble: Pour half the batter into a greased 9-inch pan. Top with half the topping. Repeat with remaining batter and topping.
- Bake: Bake at 350°F (180°C) for 45-50 minutes or until a toothpick inserted comes out clean.
Notes
- Chef tip: Using cold butter for the topping helps create a crispy texture.
- Best substitution: Instead of pecans, you can use walnuts or almonds for the topping.
- Make-ahead: Assemble the cake the night before and refrigerate. Bake in the morning.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the topping is not crispy, try baking the cake for a few more minutes or pressing the topping down gently before baking.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze cooled cake for up to 3 months. Thaw overnight in the fridge 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 batter and topping can be made a day ahead and stored separately in the fridge.
Nutrition Per Serving
- Calories: 350
- Protein: 4g
- Fat: 15g
- Carbs: 50g
- Fiber: 3g
- Sugar: 30g
- Sodium: 200mg
- Cholesterol: 70mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Pecan Apple Crisp Coffee Cake for Breakfast FAQs
Yes, you can prepare the batter and topping separately and store them in the fridge. Assemble and bake the next day.
Ensure you're using cold butter and pressing the topping down gently before baking. Also, make sure your oven temperature is accurate.
Yes, you can use frozen apples. Thaw them first and drain excess liquid before using.
No, this recipe is not suitable for the air fryer.
Walnuts or almonds can be used as a substitute for pecans.
A Warm Final Note
I can’t wait for you to try Easy Pecan Apple Crisp Coffee Cake 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!
