Apple Pecan Coffee Cake
This coffee cake is light as a feather and seasoned just right with nutmeg and cinnamon. The apple-pecan topping is a delight! Perfect for Christmas morning brunch or any other time if you ask me 🙂Grease and flour an 8 inch square pan. Preheat oven to 375 degrees.
Ingredients
- 1/4 cup butter
- 3/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1-1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 2/3 cup milk
Apple Pecan Topping
- 1 cup peeled diced apple
- 1/2 cup chopped pecans
- 1/3 cup sugar
- 1 tsp cinnamon
Instructions
- In a medium size bowl, combine the flour, baking powder, nutmeg and salt, then set aside.
- Using an electric mixer, cream together the butter and sugar.
- Mix in the egg and vanilla.
- Add the flour mixture to the creamed mixture alternating with the milk, mixing well after each addition. Spoon the batter into the prepared 8 inch square pan.
Apple Pecan Topping
- Combine the apples, pecans, sugar and cinnamon in a small bowl.
- Sprinkle evenly over the batter.
- Bake at 375 degrees for 25-30 minutes. Test for doneness with a toothpick inserted in the center. Remove from the oven. Serve warm with a bit of butter.
Tried this recipe?Let us know how it was!
Here’s something special for Christmas brunch or anytime for that matter! Not only is this coffee cake delicious but it’s easy to make with ingredients that are readily available. Sometimes coffee cakes can be a bit heavy but this cake is light as a feather and oh…so…yummy! I use pecans but walnuts would work just fine. Any leftover pieces, if there are any, can be heated in the microwave. Serve warm with a bit of butter.
Here’s what we’ll need.
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