Easy Pecan Apple Crisp Coffee Cake for Breakfast
Easy Pecan Apple Crisp Coffee Cake is the perfect cozy breakfast treat. After making this many times, I’ve discovered the trick 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 Salmon Cakes Recipe and Easy Gnocchi and Broccoli Bake.
Why This Easy Pecan Apple Crisp Coffee Cake for Breakfast Is Pure Comfort
- Golden, crispy pecan topping
- Warm, cozy cinnamon apples
- Better than takeout, ready in 30 minutes
- Perfect for busy mornings, freezer-friendly
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
- Ground cinnamon
- Nutmeg
- 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.
- Pecans: Chop pecans coarsely for texture.
🛒 Tools & Equipment I Recommend
- Food processor — Quickly chops pecans and mixes dry ingredients. → See on Amazon
- Non-stick skillet — Evenly cooks apples and prevents sticking. → See on Amazon
How to Make Easy Pecan Apple Crisp Coffee Cake for Breakfast
- Prepare apples: Peel, core, and slice apples. Cook with cinnamon, nutmeg, and sugar until softened.
- Make topping: Mix flour, sugars, pecans, and spices. Cut in butter until crumbly.
- Make batter: Whisk flour, baking powder, and salt. In another bowl, mix eggs, milk, and vanilla. Combine wet and dry ingredients.
- Assemble: Pour half the batter into a greased 9-inch springform pan. Top with apples, then remaining batter. Sprinkle topping.
- Bake: Bake at 350°F (175°C) for 30-35 minutes or until a toothpick comes out clean.
Cook's Tips for Perfect Easy Pecan Apple Crisp Coffee Cake for Breakfast
- Pro tip: For a crispy topping, use cold butter and work it into the dry ingredients quickly.
- Common mistake and fix: If the topping is too dry, add a tablespoon of milk to the batter. If it's too wet, add more flour.
- Pro tip: For a lighter cake, fold in 1/2 cup of sour cream or Greek yogurt into the batter.
- Pro tip: To prevent the cake from sticking, grease the pan generously and line the bottom with parchment paper.
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 topping and apple mixture a day ahead. Store separately in the fridge.
Freezing Easy Pecan Apple Crisp Coffee Cake for Breakfast
Freeze the cooled cake 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. The texture may be slightly different.
Recipe Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free blend.
- Best substitution: Use walnuts instead of pecans for a different flavor.
- Make-ahead: Bake the cake ahead and reheat slices in the oven before serving.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the cake is browning too quickly, tent it with aluminum foil.
Want to level up this recipe?
Springform pan — Perfect for making coffee cakes and cheesecakes. Easy to remove the sides for a clean 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
- Ground cinnamon
- Nutmeg
- Vanilla extract
Optional Toppings
- Powdered sugar for dusting
- Whipped cream or vanilla ice cream
Instructions
- Prepare apples: Peel, core, and slice apples. Cook with cinnamon, nutmeg, and sugar until softened.
- Make topping: Mix flour, sugars, pecans, and spices. Cut in butter until crumbly.
- Make batter: Whisk flour, baking powder, and salt. In another bowl, mix eggs, milk, and vanilla. Combine wet and dry ingredients.
- Assemble: Pour half the batter into a greased 9-inch springform pan. Top with apples, then remaining batter. Sprinkle topping.
- Bake: Bake at 350°F (175°C) for 30-35 minutes or until a toothpick comes out clean.
Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free blend.
- Best substitution: Use walnuts instead of pecans for a different flavor.
- Make-ahead: Bake the cake ahead and reheat slices in the oven before serving.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the cake is browning too quickly, tent it with aluminum foil.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze the cooled cake 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. 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: 350
- Protein: 5g
- Fat: 15g
- Carbs: 45g
- Fiber: 3g
- Sugar: 25g
- Sodium: 200mg
- Cholesterol: 70mg
- 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, bake the cake ahead and store it in the fridge for up to 5 days. Reheat slices in the oven before serving.
If the cake is dry, it's likely overbaked. To prevent this, check the cake with a toothpick 5 minutes before the suggested baking time is up.
Yes, freeze the cooled cake for up to 3 months. Thaw overnight in the fridge before serving.
No, this recipe is not suitable for the air fryer. It's best baked in the oven.
Pears or berries can be used as a substitute for apples in this recipe.
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!
