Easy Pecan Apple Crisp Coffee Cake for Breakfast
Easy Pecan Apple Crisp Coffee Cake is the perfect breakfast treat. After making it dozens of times, I’ve discovered the secret to a golden, crispy topping. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Protein Pancakes with Cottage Cheese and Oats and Easy One-Pan Lemon Chicken and Rice Dinner Recipe.
Why This Easy Pecan Apple Crisp Coffee Cake for Breakfast Is Pure Comfort
- Golden, crispy pecan topping
- Soft, tender apple cake
- Perfect with your morning coffee
- Easy to make, better than store-bought
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
- Salt
- Eggs
- Milk
- Vanilla extract
- Cinnamon
- Nutmeg
- Vanilla extract
- Optional: Powdered sugar
- Optional: Whipped cream
📝 Ingredient Notes
- Apples: Use a mix of sweet and tart apples like Granny Smith and Gala.
- Pecans: Chopped pecans can be substituted with walnuts or almonds.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Ensures even mixing and saves time. → See on Amazon
- Good quality non-stick baking pan — Prevents the cake from sticking and ensures even baking. → See on Amazon
How to Make Easy Pecan Apple Crisp Coffee Cake for Breakfast
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
- Step 2: In a large bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- Step 3: In another bowl, beat eggs, granulated sugar, and brown sugar until light and fluffy. Add milk and vanilla extract, then mix well.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chopped apples.
- Step 5: Pour the batter into the prepared pan.
- Step 6: In a small bowl, combine the topping ingredients: pecans, flour, brown sugar, and melted butter. Sprinkle this mixture evenly over the batter.
- Step 7: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Cook's Tips for Perfect Easy Pecan Apple Crisp Coffee Cake for Breakfast
- Common mistake and fix: Avoid overmixing the batter to prevent a tough cake. Mix just until combined.
- Pro tip: For a lighter cake, fold in 1 cup of sour cream or Greek yogurt with the apples.
- Pro tip: For a nut-free version, substitute the pecans with rolled oats or coconut flakes.
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 at room temperature for up to 3 days. Make-ahead tip: Prepare the batter and topping up to a day ahead. Store separately in the fridge until ready to bake.
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 individual slices in the oven at 300°F (150°C) for 10-15 minutes. Microwave: Reheat individual slices in the microwave for 15-20 seconds. The texture may be slightly different.
Recipe Notes
- Chef tip: For a healthier version, substitute half of the all-purpose flour with whole wheat flour.
- Best substitution: Substitute the apples with pears or berries for a different flavor profile.
- Make-ahead: Bake the cake ahead of time and reheat individual slices when ready to serve.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the topping is not crispy, broil the cake for 1-2 minutes after baking. Watch closely to prevent burning.
Want to level up this recipe?
Good quality apple peeler and corer — Saves time and ensures even slices for consistent baking. → 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
- Salt
- Eggs
- Milk
- Vanilla extract
Seasonings
- Cinnamon
- Nutmeg
- Vanilla extract
Optional Toppings
- Powdered sugar
- Whipped cream
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
- Step 2: In a large bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- Step 3: In another bowl, beat eggs, granulated sugar, and brown sugar until light and fluffy. Add milk and vanilla extract, then mix well.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chopped apples.
- Step 5: Pour the batter into the prepared pan.
- Step 6: In a small bowl, combine the topping ingredients: pecans, flour, brown sugar, and melted butter. Sprinkle this mixture evenly over the batter.
- Step 7: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Chef tip: For a healthier version, substitute half of the all-purpose flour with whole wheat flour.
- Best substitution: Substitute the apples with pears or berries for a different flavor profile.
- Make-ahead: Bake the cake ahead of time and reheat individual slices when ready to serve.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the topping is not crispy, broil the cake for 1-2 minutes after baking. Watch closely to prevent burning.
Storage
- Fridge: Store leftovers in an airtight container at room temperature for up to 3 days.
- Freezer: Freeze cooled cake slices for up to 2 months. Thaw overnight in the fridge before serving.
- Oven reheat: Reheat individual slices in the oven at 300°F (150°C) for 10-15 minutes.
- Microwave reheat: Reheat individual slices in the microwave for 15-20 seconds. The texture may be slightly different.
- Make ahead: Prepare the batter and topping up to a day ahead. Store separately in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 380
- Protein: 5g
- Fat: 14g
- Carbs: 55g
- Fiber: 3g
- Sugar: 35g
- Sodium: 200mg
- Cholesterol: 65mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Pecan Apple Crisp Coffee Cake for Breakfast FAQs
Yes, you can prepare the batter and topping up to a day ahead. Store separately in the fridge until ready to bake.
Overbaking is the most common reason for a dry cake. Check the cake at the minimum baking time and adjust accordingly.
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. It requires oven baking for even cooking.
Substitute the apples with pears or berries for a different flavor profile.
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!
