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.
Servings: 9 servings
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.
