Buttermilk Apple Coffee Cake with Pecans
Indulge in the cozy flavors of fall with this Buttermilk Apple Coffee Cake with Pecans, a delightfully moist and tender dessert perfect for any occasion. Made with tart, juicy apples and a tangy buttermilk base, this coffee cake is elevated by the comforting warmth of cinnamon and the nutty crunch of toasted pecans. Topped with a buttery cinnamon-sugar crumble that caramelizes as it bakes, every bite delivers a harmonious blend of sweetness and spice. Ready in under an hour and easy to make, this crowd-pleasing cake pairs wonderfully with a hot cup of coffee or tea. Serve it warm or at room temperature for a delicious treat that will have everyone coming back for seconds. Perfect for brunch, dessert, or even an indulgent snack, this coffee cake is your new go-to recipe for cozy, comforting baking.
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.5 teaspoons Ground cinnamon
- 0.5 cups Unsalted butter (softened)
- 1 cup Buttermilk
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 2 cups Apples (peeled, cored, and diced)
- 0.75 cups Chopped pecans (lightly toasted)
- 0.5 cups Brown sugar
- 1 teaspoon Ground cinnamon (for topping)
- 2 tablespoons Unsalted butter (melted, for topping)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x13-inch baking dish, or line it with parchment paper for easy removal.
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon until well combined.
Using a handheld or stand mixer fitted with the paddle attachment, add the softened butter to the dry ingredients. Mix on low speed until the mixture resembles coarse crumbs.
In a medium bowl, whisk together the buttermilk, eggs, and vanilla extract. Gradually add the wet ingredients to the dry mixture, mixing until just combined. Do not overmix.
Gently fold in the diced apples and chopped pecans using a spatula, ensuring even distribution throughout the batter.
Pour the batter into the prepared baking dish and spread it into an even layer.
In a small bowl, prepare the topping by combining the brown sugar, cinnamon, and melted butter. Sprinkle this mixture evenly over the top of the batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan on a wire rack for at least 15 minutes before slicing and serving.
Serve warm or at room temperature. Store leftovers at room temperature, covered tightly, for up to 3 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 261 mg | 11% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 39.6 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 158 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
