Apple Pecan Coffee Cake

Name: Apple Pecan Coffee Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 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

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.

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 13x9-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 in the center comes out clean. Cool on a wire rack.

Nutrition Facts

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

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

Reviews

My Review

Click stars to rate

Average Rating:

Tastebudz123

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!
germanycook

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.
pecanqueen

Oct 1, 2012

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

Oct 1, 2012

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

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.