Easy Pecan Apple Crisp Coffee Cake for Breakfast
This Pecan Apple Crisp Coffee Cake is the perfect cozy breakfast treat. After making it countless times, I’ve discovered the trick to keeping the apples from sinking to the bottom. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Pesto Eggs on Avocado Toast and Easy Salmon Cakes.
Why This Easy Pecan Apple Crisp Coffee Cake for Breakfast Is Pure Comfort
- Crispy pecan topping with a tender apple cake
- Warm, comforting flavors perfect for chilly mornings
- Easy to make and ready in under an hour
- Great for meal prepping and freezing
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
- Sugar
- Baking powder
- Cinnamon
- Nutmeg
- Vanilla extract
- Optional: Whipped cream
- Optional: Powdered sugar
📝 Ingredient Notes
- Apples: Use a mix of sweet and tart apples like Jonagold, Honeycrisp, or Granny Smith.
🛒 Tools & Equipment I Recommend
- Food processor — Quickly chops pecans and apples → See on Amazon
- Apple peeler — Saves time and effort → See on Amazon
How to Make Easy Pecan Apple Crisp Coffee Cake for Breakfast
- Prepare the apples: Peel, core, and slice apples. Toss with sugar, cinnamon, and nutmeg.
- Make the batter: Mix flour, baking powder, salt, and sugar. Add eggs, oil, and vanilla. Fold in half of the apple mixture.
- Assemble the cake: Pour half the batter into a greased pan. Top with remaining apples. Pour remaining batter on top.
- Make the topping: Mix pecans, flour, brown sugar, and cinnamon. Sprinkle over the cake.
- Bake: Bake at 350°F (175°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 until just combined.
- Substitution: For a nut-free version, replace pecans with oats or coconut flakes.
- Make-ahead: Store cooled cake in the fridge for up to 5 days or freeze for up to 3 months.
- Serving: Serve warm with a dollop of whipped cream and a sprinkle of powdered sugar.
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 in the fridge for up to 5 days. Make-ahead tip: Prepare the apple mixture and topping up to 1 day ahead. Store separately in the fridge.
Freezing Easy Pecan Apple Crisp Coffee Cake for Breakfast
Freeze 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 a 300°F (150°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds. Cover with a damp paper towel to prevent dryness.
Recipe Notes
- Chef tip: For a lighter cake, use sour cream or Greek yogurt instead of oil.
- Make-ahead: Assemble the cake the night before and refrigerate. Bake the next morning.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the apples are browning, toss them with a little lemon juice before slicing.
Want to level up this recipe?
High-quality baking pan — Even heat distribution for perfect baking → Check price on Amazon
Easy Pecan Apple Crisp Coffee Cake for Breakfast
Ingredients
Main Ingredients
- Apples
- Pecans
- All-purpose flour
- Sugar
- Baking powder
Seasonings
- Cinnamon
- Nutmeg
- Vanilla extract
Optional Toppings
- Whipped cream
- Powdered sugar
Instructions
- Prepare the apples: Peel, core, and slice apples. Toss with sugar, cinnamon, and nutmeg.
- Make the batter: Mix flour, baking powder, salt, and sugar. Add eggs, oil, and vanilla. Fold in half of the apple mixture.
- Assemble the cake: Pour half the batter into a greased pan. Top with remaining apples. Pour remaining batter on top.
- Make the topping: Mix pecans, flour, brown sugar, and cinnamon. Sprinkle over the cake.
- Bake: Bake at 350°F (175°C) for 40-45 minutes or until a toothpick comes out clean.
Notes
- Chef tip: For a lighter cake, use sour cream or Greek yogurt instead of oil.
- Make-ahead: Assemble the cake the night before and refrigerate. Bake the next morning.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the apples are browning, toss them with a little lemon juice before slicing.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze cooled cake for up to 3 months. Thaw overnight in the fridge before serving.
- Oven reheat: Reheat slices in a 300°F (150°C) oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds. Cover with a damp paper towel to prevent dryness.
- Make ahead: Prepare the apple mixture and topping up to 1 day ahead. Store separately in the fridge.
Nutrition Per Serving
- Calories: 450
- Protein: 5g
- Fat: 18g
- Carbs: 65g
- Fiber: 3g
- Sugar: 35g
- Sodium: 250mg
- Cholesterol: 50mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Pecan Apple Crisp Coffee Cake for Breakfast FAQs
Yes, but they may release more liquid during baking. Drain excess liquid before using.
Overmixing the batter or using too high an oven temperature can cause dryness. Follow the recipe closely and use an oven thermometer to ensure accurate temperature.
Yes, but reduce the baking time to 30-35 minutes to prevent overbaking.
No, this recipe is not suitable for the slow cooker.
No, this recipe requires oven baking. The air fryer is not suitable for 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!
