Easy Pecan Apple Crisp Coffee Cake Recipe for Breakfast
Easy Pecan Apple Crisp Coffee Cake is the perfect cozy fall treat for breakfast. After making this many times, I’ve discovered the trick to the golden, crispy topping. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Summer Gazpacho with Shrimp and Slow Cooker Chuck Roast with Vegetables.
Why This Easy Pecan Apple Crisp Coffee Cake Recipe for Breakfast Is Pure Comfort
- Golden, crispy pecan topping
- Tender, moist apple cake
- Perfect for a cozy fall breakfast
- 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.
- Apples
- Pecans
- All-purpose flour
- Granulated sugar
- Brown sugar
- Baking powder
- Salt
- Eggs
- Milk
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Salt
- Vanilla extract
- 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.
- Pecans: Chopped pecans can be substituted with walnuts or almonds.
🛒 Tools & Equipment I Recommend
- Food processor — Quickly chops pecans and mixes dry ingredients → See on Amazon
- Mixing bowls — Keeps ingredients organized and makes prep easier → See on Amazon
How to Make Easy Pecan Apple Crisp Coffee Cake Recipe for Breakfast
- Prepare the apple mixture: Peel, core, and chop apples. Mix with granulated sugar, brown sugar, cinnamon, and nutmeg. Set aside.
- Make the cake batter: In a large bowl, whisk together flour, baking powder, and salt. In another bowl, mix eggs, milk, and vanilla. Combine wet and dry ingredients. Fold in the apple mixture.
- Prepare the topping: In a separate bowl, mix pecans, brown sugar, flour, and salt. Cut in cold butter until crumbly.
- Assemble and bake: Pour half the batter into a greased 9×9-inch baking dish. Sprinkle half the topping. Repeat with remaining batter and topping. Bake at 350°F (175°C) for 45-50 minutes or until a toothpick inserted comes out clean.
Cook's Tips for Perfect Easy Pecan Apple Crisp Coffee Cake Recipe for Breakfast
- : For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Common mistake and fix: If the topping is not crispy, bake the cake for an additional 5-10 minutes or until the topping is golden brown.
- : To prevent the apples from browning, toss them with a squeeze of lemon juice before mixing with the sugars and spices.
- : For a lighter texture, fold in 1/2 cup of sour cream or Greek yogurt into the cake batter.
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 fridge for up to 5 days. Make-ahead tip: The cake batter can be prepared a day ahead and refrigerated overnight. The topping can also be made ahead and stored in the fridge.
Freezing Easy Pecan Apple Crisp Coffee Cake Recipe for Breakfast
Freeze the cooled cake for up to 3 months. Thaw overnight in the fridge before serving.
How to Reheat Without Drying It Out
Oven: Reheat slices in the oven at 300°F (150°C) for 10-15 minutes or until warmed through. Microwave: Reheat slices in the microwave for 20-30 seconds or until warmed through. The texture may become slightly soggy.
Recipe Notes
- Chef tip: For a crunchier topping, press the crumble mixture firmly into the batter before baking.
- Best substitution: Substitute the apples with pears or berries for a different flavor variation.
- Make-ahead: The cake can be made a day ahead and stored in the fridge. Reheat in the oven at 300°F (150°C) for 10-15 minutes before serving.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish for a larger batch.
- Troubleshooting: If the cake is not cooking through, tent the baking dish with aluminum foil and continue baking for an additional 10-15 minutes.
Want to level up this recipe?
Parchment paper — Prevents the cake from sticking to the baking dish and makes cleanup easier → Check price on Amazon
Easy Pecan Apple Crisp Coffee Cake Recipe for Breakfast
Ingredients
Main Ingredients
- Apples
- Pecans
- All-purpose flour
- Granulated sugar
- Brown sugar
- Baking powder
- Salt
- Eggs
- Milk
- Vanilla extract
Seasonings
- Ground cinnamon
- Ground nutmeg
- Salt
- Vanilla extract
Optional Toppings
- Powdered sugar for dusting
- Whipped cream or vanilla ice cream
Instructions
- Prepare the apple mixture: Peel, core, and chop apples. Mix with granulated sugar, brown sugar, cinnamon, and nutmeg. Set aside.
- Make the cake batter: In a large bowl, whisk together flour, baking powder, and salt. In another bowl, mix eggs, milk, and vanilla. Combine wet and dry ingredients. Fold in the apple mixture.
- Prepare the topping: In a separate bowl, mix pecans, brown sugar, flour, and salt. Cut in cold butter until crumbly.
- Assemble and bake: Pour half the batter into a greased 9×9-inch baking dish. Sprinkle half the topping. Repeat with remaining batter and topping. Bake at 350°F (175°C) for 45-50 minutes or until a toothpick inserted comes out clean.
Notes
- Chef tip: For a crunchier topping, press the crumble mixture firmly into the batter before baking.
- Best substitution: Substitute the apples with pears or berries for a different flavor variation.
- Make-ahead: The cake can be made a day ahead and stored in the fridge. Reheat in the oven at 300°F (150°C) for 10-15 minutes before serving.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish for a larger batch.
- Troubleshooting: If the cake is not cooking through, tent the baking dish with aluminum foil and continue baking for an additional 10-15 minutes.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze the cooled cake for up to 3 months. Thaw overnight in the fridge before serving.
- Oven reheat: Reheat slices in the oven at 300°F (150°C) for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat slices in the microwave for 20-30 seconds or until warmed through. The texture may become slightly soggy.
- Make ahead: The cake batter can be prepared a day ahead and refrigerated overnight. The topping can also be made ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 350
- Protein: 4g
- Fat: 12g
- Carbs: 55g
- Fiber: 3g
- Sugar: 35g
- Sodium: 250mg
- Cholesterol: 60mg
- Sat. Fat: 7g
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, the cake can be made a day ahead and stored in the fridge. Reheat in the oven at 300°F (150°C) for 10-15 minutes before serving.
If the cake is dry, it may have been overbaked. To prevent this, check the cake for doneness at the minimum baking time and adjust accordingly.
Yes, the cooled cake can be frozen for up to 3 months. Thaw overnight in the fridge before serving.
No, this recipe is not suitable for the air fryer. The air fryer does not have the capacity to bake a cake evenly.
Substitute the apples with pears or berries for a different flavor variation.
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!
