Easy Pecan Apple Crisp Coffee Cake for Breakfast
Bake a crispy, warm pecan apple crisp coffee cake for breakfast. This easy, better-than-takeout recipe is perfect for cozy fall mornings. After making this many times, I discovered the trick to keeping the cake moist and the topping crispy. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor and Easy Garlic Bread Grilled Cheese Sandwich Recipe.
Why This Easy Pecan Apple Crisp Coffee Cake for Breakfast Is Pure Comfort
- Crispy pecan topping with warm spices
- Tender apple cake with a hint of cinnamon
- Easy to make, better than takeout
- Perfect for cozy fall breakfasts
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
- Vegetable oil
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Salt
- Optional: Powdered sugar
- Optional: Whipped cream
đź“ť Ingredient Notes
- Apples: Use a mix of sweet and tart apples like Granny Smith and Honeycrisp.
đź›’ Tools & Equipment I Recommend
- Food processor — Quickly chops pecans and mixes dry ingredients. → See on Amazon
- Non-stick baking pan — Ensures even baking and easy cleanup. → 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 granulated sugar, 1/2 tsp cinnamon, and 1/2 tsp nutmeg. Set aside.
- Make topping: In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1/2 tsp cinnamon, 1/4 tsp salt, and 1/2 cup chopped pecans. Cut in 1/4 cup cold butter until crumbly. Set aside.
- Make batter: Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 tsp baking powder, and 1/4 tsp salt. In another bowl, mix 2 eggs, 1/2 cup milk, 1/4 cup vegetable oil, and 1 tsp vanilla extract. Combine wet and dry ingredients. Fold in apple mixture.
- Assemble and bake: Spread batter in prepared pan. Sprinkle topping evenly over batter. Bake 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. Mix just until combined to keep the cake tender.
- Substitution: For a nut-free version, replace pecans with an equal amount of rolled oats.
- Make-ahead: Store cooled cake in an airtight container at room temperature for up to 3 days.
- Presentation: Dust with powdered sugar and serve with whipped cream for a special touch.
Storing & Reheating Easy Pecan Apple Crisp Coffee Cake for Breakfast
Short-Term Storage
Store in an airtight container in the fridge. Store cooled cake in an airtight container at room temperature for up to 3 days. Make-ahead tip: Prepare the topping and apple mixture a 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 at room temperature before serving.
How to Reheat Without Drying It Out
Oven: Reheat individual slices in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds, but the texture may be slightly different.
Recipe Notes
- Chef tip: For a lighter version, replace half the all-purpose flour with whole wheat flour.
- Best substitution: Replace apples with pears for a different flavor.
- Make-ahead: Prepare the topping and apple mixture a day ahead. Store separately in the fridge.
- Scaling: This recipe can be doubled and baked in a 9×13-inch (23×33 cm) baking dish.
- Troubleshooting: If the topping is too crumbly, add a bit more butter. If the cake is too dense, don't overmix the batter.
Want to level up this recipe?
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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
- Vegetable oil
- Vanilla extract
Seasonings
- Ground cinnamon
- Ground nutmeg
- Salt
Optional Toppings
- Powdered sugar
- Whipped cream
Instructions
- Prepare apples: Peel, core, and thinly slice apples. Toss with 1/4 cup granulated sugar, 1/2 tsp cinnamon, and 1/2 tsp nutmeg. Set aside.
- Make topping: In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1/2 tsp cinnamon, 1/4 tsp salt, and 1/2 cup chopped pecans. Cut in 1/4 cup cold butter until crumbly. Set aside.
- Make batter: Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 tsp baking powder, and 1/4 tsp salt. In another bowl, mix 2 eggs, 1/2 cup milk, 1/4 cup vegetable oil, and 1 tsp vanilla extract. Combine wet and dry ingredients. Fold in apple mixture.
- Assemble and bake: Spread batter in prepared pan. Sprinkle topping evenly over batter. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let cool before serving.
Notes
- Chef tip: For a lighter version, replace half the all-purpose flour with whole wheat flour.
- Best substitution: Replace apples with pears for a different flavor.
- Make-ahead: Prepare the topping and apple mixture a day ahead. Store separately in the fridge.
- Scaling: This recipe can be doubled and baked in a 9×13-inch (23×33 cm) baking dish.
- Troubleshooting: If the topping is too crumbly, add a bit more butter. If the cake is too dense, don't overmix the batter.
Storage
- Fridge: Store cooled cake in an airtight container at room temperature for up to 3 days.
- Freezer: Freeze cooled cake slices for up to 2 months. Thaw at room temperature before serving.
- Oven reheat: Reheat individual slices in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds, but the texture may be slightly different.
- Make ahead: Prepare the topping and apple mixture a day ahead. Store separately in the fridge.
Nutrition Per Serving
- Calories: 370
- Protein: 4g
- Fat: 15g
- Carbs: 55g
- Fiber: 3g
- Sugar: 32g
- Sodium: 200mg
- Cholesterol: 45mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Pecan Apple Crisp Coffee Cake for Breakfast FAQs
Overmixing the batter can lead to a dry cake. Mix just until combined.
Yes, prepare the topping and apple mixture a day ahead. Store separately in the fridge. Assemble and bake the day you want to serve it.
Yes, freeze cooled cake slices for up to 2 months. Thaw at room temperature before serving.
No, this recipe is best baked in the oven. The air fryer may not cook the center evenly.
Use a mix of sweet and tart apples like Granny Smith and Honeycrisp for the best flavor.
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!
