Apple Pecan Coffee Cake
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 12-16 servings.
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
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1/2 cup butter, softened
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1/2 cup shortening
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1-1/2 cups sugar
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2 eggs
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3 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1/4 teaspoon salt
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1-3/4 cups buttermilk
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2 medium tart apples, peeled and thinly sliced
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TOPPING:
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1/2 cup all-purpose flour
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1/2 cup sugar
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1-1/2 teaspoons ground cinnamon
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1/4 cup cold butter, cubed
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1/2 cup chopped pecans
Directions
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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 13x9-in. baking dish. Top with apples. Carefully spread remaining batter over apples.
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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 in the center comes out clean. Cool on a wire rack.
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