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Apple Pecan Coffee Cake Recipe

My family really enjoys this sweet, moist coffee cake with its crunchy cinnamon topping. On chilly winter days, a warm slice hits the spot, but it tastes just as good served cold.

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Apple Pecan Coffee Cake Recipe

Prep: 20 min. Bake: 40 min.

Yield: 12-16 Servings

20 40 60

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups sugar
2 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1-3/4 cups buttermilk
2 medium tart apples, peeled and thinly sliced
TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
1/4 cup cold butter, cubed
1/2 cup chopped pecans

Directions

In a bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Spread half into a greased 13-in. x 9-in. baking dish. Top with apples. Carefully spread remaining batter over apples.
For topping, combine flour, sugar and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 381 calories, 18 g fat (7 g saturated fat), 51 mg cholesterol, 289 mg sodium, 50 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Apple Nut Coffee Cake in Country Woman Christmas Annual 2002, p19

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Apple Pecan Coffee Cake

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Reviewed on Nov. 26, 2012 by germanycook

I loved this cake! I didn't use pecans in the topping, and also used butter instead of shortening. Made half the recipe in an 8x8 pan. It turned out so well and the apples made such a yummy layer in the middle.

Reviewed on Oct. 01, 2012 by pecanqueen

Excellant,very moist.A bip hit at Sunday morning muffins at grams.

Reviewed on Oct. 01, 2012 by pecanqueen

Excellant,very moist.A bip hit at Sunday morning muffins at grams.

Reviewed on Oct. 15, 2010 by LostTime

This cake was fabulous. A real keeper. I used 1 cup butter instead of 1/2 cup of butter, 1/2 cup of shortening. I prefer to use butter instead of shortening in most recipes. The cake is very moist because of the butter milk. If you take the time to make this cake, you will not be disappointed.