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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.
TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD:12-16 servings

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

  • 1. 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.
  • 2. 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 piece: 381 calories, 18g fat (7g saturated fat), 51mg cholesterol, 289mg sodium, 50g carbohydrate (28g sugars, 1g fiber), 5g protein .

Reviews for Apple Pecan Coffee Cake

Sort By :
MY REVIEW
Tastebudz123
Reviewed Feb. 22, 2015

"Delicious! I did this in a classic bundt pan and doubled the apples and did them in two layers with batter above and below each. Took about 15 extra minutes for baking. This cake was a huge hit, served warm with whipped cream. Yum!"

MY REVIEW
germanycook
Reviewed Nov. 26, 2012

"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."

MY REVIEW
pecanqueen
Reviewed Oct. 1, 2012

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

MY REVIEW
pecanqueen
Reviewed Oct. 1, 2012

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

MY REVIEW
LostTime
Reviewed Oct. 15, 2010

"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."

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