Easy Pecan Apple Crisp Coffee Cake for Breakfast
Easy pecan apple crisp coffee cake is the perfect breakfast treat. After making this many times, I’ve perfected the crispy topping and tender apple filling. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Smoked Salmon Gnocchi Dinner Recipe and Fresh Spring Roll Bowl with Creamy Peanut Sauce.
Why This Easy Pecan Apple Crisp Coffee Cake for Breakfast Is Pure Comfort
- Golden, crispy pecan topping
- Warm, tender apple filling
- Better than takeout
- Easy to make ahead
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
- brown sugar
- butter
- cinnamon
- vanilla extract
- lemon juice
- Optional: powdered sugar
- Optional: whipped cream
📝 Ingredient Notes
- apples: Use a mix of sweet and tart apples for best flavor.
🛒 Tools & Equipment I Recommend
- Food Processor — Pulse pecans for perfect texture → See on Amazon
- Apple Peeler — Save time and effort → See on Amazon
How to Make Easy Pecan Apple Crisp Coffee Cake for Breakfast
- Prepare Apples: Peel, core, and slice apples. Toss with lemon juice, cinnamon, and 1/4 cup brown sugar.
- Make Batter: Cream butter and sugar. Add eggs, vanilla, and flour mixture. Fold in apple mixture.
- Make Topping: Combine pecans, flour, brown sugar, and butter.
- Bake: Pour batter into greased pan. Sprinkle topping over batter. Bake at 350°F (175°C) for 45-50 minutes.
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.
- Substitution: Use oats instead of pecans for a nut-free version.
- Make-ahead: Store in the fridge for up to 5 days.
- Serving: Serve warm with a dollop of whipped cream.
Storing & Reheating Easy Pecan Apple Crisp Coffee Cake for Breakfast
Short-Term Storage
Store in an airtight container in the fridge. Store in the fridge for up to 5 days. Make-ahead tip: Make ahead and freeze for up to 3 months.
Freezing Easy Pecan Apple Crisp Coffee Cake for Breakfast
Freeze for up to 3 months. Thaw overnight in the fridge.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 300°F (150°C) for 15-20 minutes. Microwave: Reheat in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: Use a mix of sweet and tart apples for best flavor.
- Best substitution: Use oats instead of pecans for a nut-free version.
- Make-ahead: Make ahead and freeze for up to 3 months. Thaw overnight in the fridge.
- Scaling: This recipe can be halved or doubled.
- Troubleshooting: If the topping is browning too quickly, cover the pan loosely with foil.
Want to level up this recipe?
Parchment Paper — Prevents sticking and makes cleanup easy → Check price on Amazon
Easy Pecan Apple Crisp Coffee Cake for Breakfast
Ingredients
Main Ingredients
- apples
- pecans
- all-purpose flour
- brown sugar
- butter
Seasonings
- cinnamon
- vanilla extract
- lemon juice
Optional Toppings
- powdered sugar
- whipped cream
Instructions
- Prepare Apples: Peel, core, and slice apples. Toss with lemon juice, cinnamon, and 1/4 cup brown sugar.
- Make Batter: Cream butter and sugar. Add eggs, vanilla, and flour mixture. Fold in apple mixture.
- Make Topping: Combine pecans, flour, brown sugar, and butter.
- Bake: Pour batter into greased pan. Sprinkle topping over batter. Bake at 350°F (175°C) for 45-50 minutes.
Notes
- Chef tip: Use a mix of sweet and tart apples for best flavor.
- Best substitution: Use oats instead of pecans for a nut-free version.
- Make-ahead: Make ahead and freeze for up to 3 months. Thaw overnight in the fridge.
- Scaling: This recipe can be halved or doubled.
- Troubleshooting: If the topping is browning too quickly, cover the pan loosely with foil.
Storage
- Fridge: Store in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge.
- Oven reheat: Reheat in the oven at 300°F (150°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds.
- Make ahead: Make ahead and freeze for up to 3 months.
Nutrition Per Serving
- Calories: 350
- Protein: 4g
- Fat: 15g
- Carbs: 50g
- Fiber: 3g
- Sugar: 30g
- Sodium: 200mg
- Cholesterol: 70mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Pecan Apple Crisp Coffee Cake for Breakfast FAQs
Yes, make ahead and freeze for up to 3 months. Thaw overnight in the fridge.
If the topping is browning too quickly, cover the pan loosely with foil.
Yes, use a mix of sweet and tart apples for best flavor.
Yes, use oats instead of pecans.
Store in the fridge for up to 5 days.
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!
