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Apple Pecan Coffee Cake

 Apple Pecan Coffee Cake
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.
12-16 ServingsPrep: 20 min. Bake: 40 min.

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

2 of 2

Apple Pecan Coffee Cake (continued)

Directions (continued)

  • 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.