Easy Pecan Apple Crisp Coffee Cake for Breakfast
Easy Pecan Apple Crisp Coffee Cake is the perfect breakfast treat. After making this many times, I’ve discovered the trick to keeping the topping crispy. It’s like having a cozy apple crisp for breakfast! Try it with my Easy Sweet and Spicy Pickle Slaw for dinner. If you love recipes like this, you’ll also enjoy Easy Sweet and Spicy Pickle Slaw and Easy Grilled Mexican Street Corn.
Why This Easy Pecan Apple Crisp Coffee Cake for Breakfast Is Pure Comfort
- Crispy pecan topping
- Tender apple cake base
- Easy to make ahead
- Perfect for cozy 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
- 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 apples → See on Amazon
- Non-stick baking pan — Prevents the cake from sticking → See on Amazon
How to Make Easy Pecan Apple Crisp Coffee Cake for Breakfast
- Prepare apples: Peel, core, and thinly slice apples. Toss with 1/4 cup sugar, 1 tsp cinnamon, and 1 tbsp flour. Set aside.
- Make cake batter: In a bowl, whisk together 1 1/2 cups flour, 1/2 cup sugar, 1/2 tsp baking powder, and 1/4 tsp salt. In another bowl, mix 1/2 cup milk, 1/4 cup melted butter, 1 egg, and 1 tsp vanilla. Combine wet and dry ingredients. Fold in apple mixture.
- Make pecan topping: In a bowl, mix 1/2 cup chopped pecans, 1/4 cup flour, 1/4 cup brown sugar, and 1/4 tsp cinnamon. Cut in 1/4 cup cold butter until crumbly.
- Assemble and bake: Pour batter into a greased 8×8 pan. Sprinkle topping over batter. Bake at 350°F (180°C) for 40-45 minutes or until a toothpick comes out clean.
Cook's Tips for Perfect Easy Pecan Apple Crisp Coffee Cake for Breakfast
- Common mistake and fix: Don't overmix the batter to prevent a tough cake. Mix just until combined.
- Tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Tip: To make ahead, prepare the batter and topping separately. Store in the fridge overnight. Assemble and bake in the morning.
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 batter and topping the night before. Assemble and bake in the morning.
Freezing Easy Pecan Apple Crisp Coffee Cake for Breakfast
Freeze cooled cake slices for up to 3 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: To prevent the topping from becoming soggy, make sure the apples are well-drained before adding them to the batter.
- Best substitution: Substitute the apples with pears for a different flavor twist.
- Make-ahead: Prepare the batter and topping separately. Store in the fridge overnight. Assemble and bake in the morning.
- Scaling: This recipe can be doubled and baked in a 9×13 pan for a larger crowd.
- Troubleshooting: If the topping is not crispy, broil the cake for 1-2 minutes after baking to crisp it up.
Want to level up this recipe?
High-quality baking pan — Ensures even baking and prevents hot spots → 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
Seasonings
- Cinnamon
- Nutmeg
- Salt
- Vanilla extract
Optional Toppings
- Powdered sugar
- Whipped cream
Instructions
- Prepare apples: Peel, core, and thinly slice apples. Toss with 1/4 cup sugar, 1 tsp cinnamon, and 1 tbsp flour. Set aside.
- Make cake batter: In a bowl, whisk together 1 1/2 cups flour, 1/2 cup sugar, 1/2 tsp baking powder, and 1/4 tsp salt. In another bowl, mix 1/2 cup milk, 1/4 cup melted butter, 1 egg, and 1 tsp vanilla. Combine wet and dry ingredients. Fold in apple mixture.
- Make pecan topping: In a bowl, mix 1/2 cup chopped pecans, 1/4 cup flour, 1/4 cup brown sugar, and 1/4 tsp cinnamon. Cut in 1/4 cup cold butter until crumbly.
- Assemble and bake: Pour batter into a greased 8×8 pan. Sprinkle topping over batter. Bake at 350°F (180°C) for 40-45 minutes or until a toothpick comes out clean.
Notes
- Chef tip: To prevent the topping from becoming soggy, make sure the apples are well-drained before adding them to the batter.
- Best substitution: Substitute the apples with pears for a different flavor twist.
- Make-ahead: Prepare the batter and topping separately. Store in the fridge overnight. Assemble and bake in the morning.
- Scaling: This recipe can be doubled and baked in a 9×13 pan for a larger crowd.
- Troubleshooting: If the topping is not crispy, broil the cake for 1-2 minutes after baking to crisp it up.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze cooled cake slices for up to 3 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 batter and topping the night before. Assemble and bake in the morning.
Nutrition Per Serving
- Calories: 350
- Protein: 4g
- Fat: 15g
- Carbs: 45g
- Fiber: 3g
- Sugar: 25g
- Sodium: 150mg
- Cholesterol: 50mg
- 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 separately. Store in the fridge overnight. Assemble and bake in the morning.
To prevent a soggy topping, make sure the apples are well-drained before adding them to the batter. If the topping is still soggy, broil the cake for 1-2 minutes after baking to crisp it up.
Yes, use a mix of sweet and tart apples like Granny Smith and Honeycrisp for the best flavor.
Store leftovers in an airtight container in the fridge for up to 5 days. Freeze cooled cake slices for up to 3 months. Thaw overnight in the fridge before serving.
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
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!
