Easy Pecan Apple Crisp Coffee Cake for Breakfast
Easy apple crisp coffee cake is the perfect make-ahead breakfast treat with a tender crumb and warm apple streusel topping. After making this many times, I’ve discovered the trick to keeping the apples from turning soggy. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Baked Chickpea Patties with Fresh Herbs Recipe and Easy Sticky Char Siu Chicken Recipe for Dinner.
Why This Easy Pecan Apple Crisp Coffee Cake for Breakfast Is Pure Comfort
- Tender coffee cake with a crispy streusel topping
- Warm apple cinnamon flavor in every bite
- Perfect for busy weekdays and cozy weekends
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
- Light brown sugar
- Pecans
- Cinnamon
- Ground cinnamon
- Vanilla extract
- Salt
- Optional: Powdered sugar glaze
- Optional: Whipped cream
📝 Ingredient Notes
- Apples: Use a mix of sweet and tart apples like Jonagold, Honeycrisp, or Granny Smith for the best flavor.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes quick work of combining ingredients for a perfect batter every time. → See on Amazon
- Apple Peeler Corer Slicer — Saves time and effort in preparing apples for the cake. → See on Amazon
How to Make Easy Pecan Apple Crisp Coffee Cake for Breakfast
- Prepare the apples: Peel, core, and slice the apples. Toss with 1 tablespoon of flour, 1 tablespoon of granulated sugar, and 1 teaspoon of cinnamon. Set aside.
- Make the batter: In a large bowl, whisk together 2 cups of flour, 3/4 cup of granulated sugar, 1/2 cup of light brown sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Add 1/2 cup of melted butter, 1 egg, 1/4 cup of sour cream, and 1 teaspoon of vanilla extract. Mix until well combined.
- Assemble the cake: Pour half of the batter into a greased 9-inch springform pan. Spread the apples evenly over the batter. Crumble the streusel topping (recipe below) over the apples. Pour the remaining batter over the streusel. Sprinkle the remaining streusel on top.
- Bake the cake: Bake at 350°F (175°C) for 50-60 minutes or until a toothpick inserted into the center 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. This can lead to a tough cake. Mix until just combined.
- Pro tip: For a golden brown topping, brush the streusel with a little bit of beaten egg before baking.
- Pro tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
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 refrigerator for up to 5 days. Make-ahead tip: The batter can be made up to 1 day ahead and stored in the refrigerator. The cake can be baked up to 1 day ahead and stored at room temperature.
Freezing Easy Pecan Apple Crisp Coffee Cake for Breakfast
Freeze the cooled cake for up to 3 months. Thaw overnight in the refrigerator before serving.
How to Reheat Without Drying It Out
Oven: Reheat slices in the oven at 300°F (150°C) for 10-15 minutes or until warmed through. Microwave: Reheat slices in the microwave for 15-25 seconds or until warmed through. This can make the cake soggy, so it's best to reheat in the oven.
Recipe Notes
- Chef tip: For a crunchier topping, add 1/2 cup of old-fashioned oats to the streusel mixture.
- Best substitution: You can substitute the sour cream with plain Greek yogurt for a lighter version.
- Make-ahead: The cake can be made up to 1 day ahead and stored at room temperature. It's best served fresh, but leftovers can be stored in the refrigerator for up to 5 days.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish for a larger cake.
- Troubleshooting: If the cake is browning too quickly, tent it with aluminum foil. If the topping is browning too quickly, reduce the oven temperature to 325°F (165°C).
Want to level up this recipe?
Springform Pan — Perfect for making this apple crisp coffee cake with easy removal and no mess. → Check price on Amazon
Easy Pecan Apple Crisp Coffee Cake for Breakfast
Ingredients
Main Ingredients
- Apples
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Pecans
- Cinnamon
Seasonings
- Ground cinnamon
- Vanilla extract
- Salt
Optional Toppings
- Powdered sugar glaze
- Whipped cream
Instructions
- Prepare the apples: Peel, core, and slice the apples. Toss with 1 tablespoon of flour, 1 tablespoon of granulated sugar, and 1 teaspoon of cinnamon. Set aside.
- Make the batter: In a large bowl, whisk together 2 cups of flour, 3/4 cup of granulated sugar, 1/2 cup of light brown sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Add 1/2 cup of melted butter, 1 egg, 1/4 cup of sour cream, and 1 teaspoon of vanilla extract. Mix until well combined.
- Assemble the cake: Pour half of the batter into a greased 9-inch springform pan. Spread the apples evenly over the batter. Crumble the streusel topping (recipe below) over the apples. Pour the remaining batter over the streusel. Sprinkle the remaining streusel on top.
- Bake the cake: Bake at 350°F (175°C) for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Notes
- Chef tip: For a crunchier topping, add 1/2 cup of old-fashioned oats to the streusel mixture.
- Best substitution: You can substitute the sour cream with plain Greek yogurt for a lighter version.
- Make-ahead: The cake can be made up to 1 day ahead and stored at room temperature. It's best served fresh, but leftovers can be stored in the refrigerator for up to 5 days.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish for a larger cake.
- Troubleshooting: If the cake is browning too quickly, tent it with aluminum foil. If the topping is browning too quickly, reduce the oven temperature to 325°F (165°C).
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze the cooled cake for up to 3 months. Thaw overnight in the refrigerator before serving.
- Oven reheat: Reheat slices in the oven at 300°F (150°C) for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat slices in the microwave for 15-25 seconds or until warmed through. This can make the cake soggy, so it's best to reheat in the oven.
- Make ahead: The batter can be made up to 1 day ahead and stored in the refrigerator. The cake can be baked up to 1 day ahead and stored at room temperature.
Nutrition Per Serving
- Calories: 350
- Protein: 4g
- Fat: 12g
- Carbs: 55g
- Fiber: 3g
- Sugar: 30g
- Sodium: 200mg
- Cholesterol: 50mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Pecan Apple Crisp Coffee Cake for Breakfast FAQs
Yes, the batter can be made up to 1 day ahead and the cake can be baked up to 1 day ahead. It's best served fresh, but leftovers can be stored in the refrigerator for up to 5 days.
Overmixing the batter can lead to a dry cake. Mix until just combined. Also, make sure to measure the flour correctly. Spoon and level the flour instead of scooping it directly from the container.
Yes, the cooled cake can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
No, this recipe is not suitable for the air fryer. It's best baked in the oven.
Plain Greek yogurt is the best substitute for sour cream in this recipe. It provides the same tangy flavor and creaminess.
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!
