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