If you love cozy fall flavors, this Fresh Apple Coffee Cake with Pecans is about to become your new favorite treat! It’s packed with juicy apples, crunchy pecans, and just the right amount of warm cinnamon and nutmeg. The best part? It’s super easy to make—no mixer required! Just mix, bake, and enjoy. Your kitchen will smell amazing as it bakes; the apples keep the cake incredibly moist. Top it off with a simple homemade vanilla glaze, and you’ve got the perfect cake to enjoy with your morning coffee or as a sweet afternoon pick-me-up. Trust me, one slice won’t be enough!
MARY'S TWO CENTS
This Fresh Apple Coffee Cake with Pecans is as easy on your wallet as it is delicious! It uses simple, budget-friendly ingredients—like apples, flour, sugar, and spices—that you probably already have in your pantry. There’s no need for expensive equipment or fancy add-ins; even the glaze is made with just three basic ingredients. Plus, a little goes a long way—one batch makes a satisfying treat that can last for days, making it a Cheap way to enjoy a homemade dessert without breaking the bank!Content
INGREDIENTS
KEY INGREDIENT NOTES
Apples: Granny Smith, Braeburn, Fuji, Pink Lady, McIntosh, Jonathan, Winesap, and Honeycrisp work well as they are firm and keep their shape well. These varieties offer a good balance of sweetness and tartness. I used Honeycrisp apples.
SUBSTITUTIONS
Pecans: Any nut you like can be substituted for the pecans. You can also eliminate the nuts entirely.
STEP-BY-STEP INSTRUCTIONS
- Step 1: Mix sugar, oil and eggs together in a large bowl.
- Step 2:Whisk until smooth.
- Step 3: Add the flour, baking powder, nutmeg, and cinnamon.
- Step 4: Stir until the flour is combined.
- Step 5: Stir in the apples and nuts.
- Step 6: Mix until combined. The batter will be thick.
- Step 7: Spread evenly in 8 x 8 inch pan. Bake at 350°F for 1 hour or until a wooden skewer comes out clean.
- Step 8: Cool the cake at room temperature for 10 minutes.
- Step 9: Slide an offset spatula between the cake and the edges of the pan to loosen the cake. Place a plate or small wire rack on the top of the cake and invert.
- Step 10: Place another plate or serving board on the cake and flip it again to show the top of the cake.
- Step 11: Allow the cake to cool completely before adding the (optional) glaze. (See note below in the recipe card about allowing the cake to rest overnight)
- Step 12: Cut into squares and serve!
Top Tip
My top tip is to make this coffee cake a day ahead of when you want to serve it. This allows the apples' juices to transfer into the cake and add extra moisture. You can certainly serve it the day you make it as well. It is still delicious.
Equipment
- 8"x8" baking pan
- Large bowl
Ingredients
- 1 cup sugar
- ½ cup vegetable oil
- 3 eggs lightly beaten
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- 3 cups chopped apples
- ½ cup chopped pecans
For the glaze:
- 2 cups sifted confectioner's sugar
- 2 tablespoons milk or half and half
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Spray an 8” x 8” baking pan with baking spray or grease with butter and lightly flour the pan.
- Mix together sugar, oil and eggs in a large bowl. Whisk until smooth.
- Add the flour, baking powder, nutmeg, and cinnamon. Stir in the apples and nuts. Mix until combined. The batter will be thick.
- Spread evenly in 8 x 8 inch pan. Bake at 350°F for 1 hour or until a wooden skewer comes out clean.
- Cool the cake at room temperature for 10 minutes.
- Slide an offset spatula between the cake and the edges of the pan to loosen the cake. Place a plate or small wire rack on the top of the cake and invert. You should feel the cake release from the pan.
- Place another plate or serving board on the cake and flip it again to show the top of the cake.
- Allow the cake to cool completely before adding the (optional) glaze. (See note below about allowing the cake to rest overnight)
For the glaze:
- While the cake is baking, stir all the ingredients for the glaze in a small bowl until smooth. Set aside. When the cake has completely cooled, pour the glaze over the top.
Notes
- I like to put parchment paper between the cake and the serving plate.
- If time allows, it is best to let the cake cool completely at room temperature, then wrap it tightly in plastic wrap overnight. The apple juice will be redistributed into the cake, making it moist and delicious.
Comments
No Comments