Easy Pecan Apple Crisp Coffee Cake for Breakfast
Crispy Pecan Apple Crisp Coffee Cake is the perfect cozy fall breakfast. After making this many times, I’ve discovered the trick to the best apple crisp topping. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert and Fresh Green Bean and Tomato Salad with Tangy Vinaigrette.
Why This Easy Pecan Apple Crisp Coffee Cake for Breakfast Is Pure Comfort
- Crispy pecan topping with a tender apple cake base
- Warm spices and comforting apple flavor
- Easy to make and better than store-bought
- Perfect for cozy fall mornings
What You'll Need for Easy Pecan Apple Crisp Coffee Cake for Breakfast
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Apples
- Pecans
- All-purpose flour
- Granulated sugar
- Brown sugar
- Baking powder
- Salt
- Eggs
- Milk
- Vanilla extract
- Cinnamon
- Nutmeg
- Ground cloves
- Salt
- Vanilla extract
- Optional: Powdered sugar for dusting
- Optional: Whipped cream or vanilla ice cream
📝 Ingredient Notes
- Apples: Use a mix of sweet and tart apples like Granny Smith and Honeycrisp for the best flavor.
- Pecans: Chop pecans coarsely for texture in the topping.
🛒 Tools & Equipment I Recommend
- Food processor — Quickly chops pecans and mixes dry ingredients → See on Amazon
- Mixing bowls — Keeps ingredients organized and makes prep easier → See on Amazon
How to Make Easy Pecan Apple Crisp Coffee Cake for Breakfast
- Prepare the apple mixture: Peel, core, and thinly slice apples. Toss with 1/4 cup granulated sugar, 1 tsp cinnamon, and 1/2 tsp nutmeg. Set aside.
- Make the cake batter: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 2 tsp baking powder, and 1/2 tsp salt. In another bowl, mix 2 eggs, 1/2 cup milk, and 1 tsp vanilla extract. Combine wet and dry ingredients.
- Assemble the coffee cake: Spread half the batter in a greased 9-inch springform pan. Top with apple mixture, then spread remaining batter on top.
- Make the pecan topping: In a small bowl, mix 1/2 cup chopped pecans, 1/4 cup all-purpose flour, 1/4 cup brown sugar, 1/4 tsp cinnamon, and 2 tbsp cold butter until crumbly. Sprinkle over cake.
- Bake: Bake at 350°F (175°C) for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let cool before serving.
Cook's Tips for Perfect Easy Pecan Apple Crisp Coffee Cake for Breakfast
- Common mistake and fix: Don't overmix the batter. This can lead to a tough cake. Mix just until combined.
- Pro tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Pro tip: Store leftovers in an airtight container at room temperature for up to 3 days.
Storing & Reheating Easy Pecan Apple Crisp Coffee Cake for Breakfast
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: Prepare the apple mixture and pecan topping up to 1 day ahead. Store separately in the fridge.
Freezing Easy Pecan Apple Crisp Coffee Cake for Breakfast
Freeze cooled cake slices for up to 2 months. Thaw overnight in the fridge before serving.
How to Reheat Without Drying It Out
Oven: Reheat slices in the oven at 300°F (150°C) for 10-15 minutes. Microwave: Reheat slices in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: Use a mix of sweet and tart apples for the best flavor.
- Best substitution: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.
- Make-ahead: Prepare the apple mixture and pecan topping up to 1 day ahead. Store separately in the fridge.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the topping is browning too quickly, tent the pan with aluminum foil.
Want to level up this recipe?
Springform pan — Makes it easy to remove the coffee cake from the pan for a perfect presentation → Check price on Amazon
Easy Pecan Apple Crisp Coffee Cake for Breakfast
Ingredients
Main Ingredients
- Apples
- Pecans
- All-purpose flour
- Granulated sugar
- Brown sugar
- Baking powder
- Salt
- Eggs
- Milk
- Vanilla extract
Seasonings
- Cinnamon
- Nutmeg
- Ground cloves
- Salt
- Vanilla extract
Optional Toppings
- Powdered sugar for dusting
- Whipped cream or vanilla ice cream
Instructions
- Prepare the apple mixture: Peel, core, and thinly slice apples. Toss with 1/4 cup granulated sugar, 1 tsp cinnamon, and 1/2 tsp nutmeg. Set aside.
- Make the cake batter: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 2 tsp baking powder, and 1/2 tsp salt. In another bowl, mix 2 eggs, 1/2 cup milk, and 1 tsp vanilla extract. Combine wet and dry ingredients.
- Assemble the coffee cake: Spread half the batter in a greased 9-inch springform pan. Top with apple mixture, then spread remaining batter on top.
- Make the pecan topping: In a small bowl, mix 1/2 cup chopped pecans, 1/4 cup all-purpose flour, 1/4 cup brown sugar, 1/4 tsp cinnamon, and 2 tbsp cold butter until crumbly. Sprinkle over cake.
- Bake: Bake at 350°F (175°C) for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let cool before serving.
Notes
- Chef tip: Use a mix of sweet and tart apples for the best flavor.
- Best substitution: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.
- Make-ahead: Prepare the apple mixture and pecan topping up to 1 day ahead. Store separately in the fridge.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the topping is browning too quickly, tent the pan with aluminum foil.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze cooled cake slices for up to 2 months. Thaw overnight in the fridge before serving.
- Oven reheat: Reheat slices in the oven at 300°F (150°C) for 10-15 minutes.
- Microwave reheat: Reheat slices in the microwave for 20-30 seconds.
- Make ahead: Prepare the apple mixture and pecan topping up to 1 day ahead. Store separately in the fridge.
Nutrition Per Serving
- Calories: 350
- Protein: 5g
- Fat: 12g
- Carbs: 55g
- Fiber: 3g
- Sugar: 30g
- Sodium: 250mg
- Cholesterol: 50mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Pecan Apple Crisp Coffee Cake for Breakfast FAQs
Yes, prepare the apple mixture and pecan topping up to 1 day ahead. Store separately in the fridge. Assemble and bake the day you want to serve it.
Overmixing the batter can lead to a dry cake. Mix just until combined.
Yes, freeze cooled cake slices for up to 2 months. Thaw overnight in the fridge before serving.
No, this recipe is not suitable for the air fryer.
A 1:1 gluten-free flour blend works well as a substitute.
A Warm Final Note
I can’t wait for you to try Easy Pecan Apple Crisp Coffee Cake for Breakfast and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
