Easy Pecan Apple Crisp Coffee Cake for Breakfast
Easy Pecan Apple Crisp Coffee Cake is the perfect breakfast treat. After making it many times, I’ve mastered the crispy topping. The trick is chilling the dough. Keep reading for tips or jump to the recipe. If you love recipes like this, you’ll also enjoy Easy Sticky Char Siu Chicken and Creamy Roasted Red Pepper and Garlic Dip.
Why This Easy Pecan Apple Crisp Coffee Cake for Breakfast Is Pure Comfort
- Golden, crispy pecan topping
- Tender apple cake with warm spices
- Perfect for cozy fall breakfasts
- Better than store-bought coffee cake
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
- All-purpose flour
- Granulated sugar
- Brown sugar
- Pecans
- Baking powder
- Cinnamon
- Nutmeg
- Salt
- Vanilla extract
- Optional: Powdered sugar
- Optional: Whipped cream
📝 Ingredient Notes
- Apples: Use a mix of sweet and tart apples like Granny Smith and Honeycrisp.
🛒 Tools & Equipment I Recommend
- Food processor — Quickly chops pecans and mixes topping. → See on Amazon
- Apple peeler — Saves time and effort in prepping apples. → See on Amazon
How to Make Easy Pecan Apple Crisp Coffee Cake for Breakfast
- Prepare apples: Peel, core, and slice apples. Toss with sugar, cinnamon, and nutmeg.
- Make topping: Combine flour, sugars, pecans, cinnamon, and salt. Cut in butter until crumbly.
- Prepare batter: Mix flour, baking powder, salt, and sugars. Add eggs, oil, and vanilla. Fold in apples.
- Assemble: Press half the topping into the cake pan. Pour batter over. Sprinkle remaining topping.
- Bake: Bake at 350°F (175°C) for 50-60 minutes or until a toothpick comes out clean.
Cook's Tips for Perfect Easy Pecan Apple Crisp Coffee Cake for Breakfast
- : Chill the topping for 15 minutes before assembling to prevent it from absorbing too much liquid.
- Common mistake and fix: If the topping is too dry, add a tablespoon of melted butter. If too wet, add a tablespoon of flour.
- : For a lighter cake, use sour cream instead of oil.
- : Store leftovers in the fridge for up to 5 days.
Storing & Reheating Easy Pecan Apple Crisp Coffee Cake for Breakfast
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: Prepare the batter and topping a day ahead. Store separately in the fridge.
Freezing Easy Pecan Apple Crisp Coffee Cake for Breakfast
Freeze cooled cake slices for up to 3 months.
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: For a crunchier topping, use old-fashioned oats instead of some of the flour.
- Best substitution: Substitute the apples with pears for a different twist.
- Make-ahead: Bake the cake a day ahead and store at room temperature.
- Scaling: This recipe can be halved or doubled.
- Troubleshooting: If the topping is browning too quickly, cover the pan loosely with foil.
Want to level up this recipe?
Parchment paper — Prevents the cake from sticking and makes cleanup easy. → Check price on Amazon
Easy Pecan Apple Crisp Coffee Cake for Breakfast
Ingredients
Main Ingredients
- Apples
- All-purpose flour
- Granulated sugar
- Brown sugar
- Pecans
- Baking powder
Seasonings
- Cinnamon
- Nutmeg
- Salt
- Vanilla extract
Optional Toppings
- Powdered sugar
- Whipped cream
Instructions
- Prepare apples: Peel, core, and slice apples. Toss with sugar, cinnamon, and nutmeg.
- Make topping: Combine flour, sugars, pecans, cinnamon, and salt. Cut in butter until crumbly.
- Prepare batter: Mix flour, baking powder, salt, and sugars. Add eggs, oil, and vanilla. Fold in apples.
- Assemble: Press half the topping into the cake pan. Pour batter over. Sprinkle remaining topping.
- Bake: Bake at 350°F (175°C) for 50-60 minutes or until a toothpick comes out clean.
Notes
- Chef tip: For a crunchier topping, use old-fashioned oats instead of some of the flour.
- Best substitution: Substitute the apples with pears for a different twist.
- Make-ahead: Bake the cake a day ahead and store at room temperature.
- Scaling: This recipe can be halved or doubled.
- Troubleshooting: If the topping is browning too quickly, cover the pan loosely with foil.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze cooled cake slices for up to 3 months.
- 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 batter and topping a day ahead. Store separately in the fridge.
Nutrition Per Serving
- Calories: 450
- Protein: 5g
- Fat: 20g
- Carbs: 65g
- Fiber: 3g
- Sugar: 35g
- Sodium: 200mg
- Cholesterol: 60mg
- Sat. Fat: 8g
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 batter and topping a day ahead. Store separately in the fridge and assemble before baking.
Overbaking is the most common reason. Check the cake at the minimum baking time.
Yes, freeze cooled cake slices for up to 3 months. Thaw at room temperature before serving.
Yes, reduce the baking time to 35-40 minutes.
A mix of sweet and tart apples like Granny Smith and Honeycrisp works best.
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!
