Apple Pecan Coffee Cake

$To make a tasty Apple Pecan Coffee Cake, gather these items: - 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 cup sour cream - 3 large eggs - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon vanilla extract - 1/2 teaspoon cinnamon - 2 medium apples, peeled, cored, and diced - 1 cup pecans, chopped - 1/4 cup brown sugar (for topping) - 1 teaspoon ground cinnamon (for topping) You can swap some ingredients if needed. Here are my top picks: - Use Greek yogurt instead of sour cream for a tangy taste. - Swap granulated sugar with coconut sugar for a deeper flavor. - If you have no pecans, walnuts or almonds work well too. - For a dairy-free option, use vegan butter and a plant-based yogurt. Having the right tools makes baking easier. Here’s what I recommend: - A large mixing bowl for combining ingredients. - A whisk and spatula for mixing and folding. - A 9x13 inch baking pan for the cake. - Measuring cups and spoons for accurate amounts. - A toothpick to check if the cake is baked. - Parchment paper for easy clean-up and removal. Start by setting your oven to 350°F (175°C). This heat is key for a nice rise. Next, grab a 9x13 inch baking pan. Grease it well with butter or use parchment paper. This helps your cake come out easily after baking. In a big bowl, mix the softened butter and granulated sugar. You want it light and fluffy, so take your time. Add the eggs, one at a time. Make sure to mix well after each one. Then, stir in the vanilla extract. In another bowl, combine flour, baking powder, baking soda, and cinnamon. Gradually add this mix to your butter mix. Alternate with the sour cream. Mix until it’s just combined. Finally, gently fold in the diced apples and chopped pecans. This adds a tasty crunch. Pour half of the batter into your prepared pan. Spread it evenly. In a small bowl, combine brown sugar and ground cinnamon. Sprinkle half of this mix over the batter. Now, pour the rest of the batter on top. Smooth it out nicely. Top with the rest of the cinnamon-sugar mix and some extra pecans if you want. Bake for 35-40 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, it’s ready. Let it cool in the pan for 10 minutes. Then, move it to a wire rack to cool completely. Enjoy your delicious cake! To get a soft and moist cake, use room-temperature butter. This helps it cream well with sugar. Be gentle when mixing in the apples and pecans. Overmixing can make your cake tough. For a lighter texture, mix the wet and dry ingredients just until combined. You want some lumps! One common mistake is not measuring flour correctly. Too much flour makes the cake dry. Use the spoon and level method for accuracy. Another mistake is skipping the cooling time. Letting the cake cool helps it set and makes it easier to cut. Lastly, don’t skip the parchment paper. It helps with easy removal. To add more flavor, try using different spices. Nutmeg and ginger work well with apples. You can also add a splash of lemon juice to brighten the taste. For extra texture, mix in some chocolate chips or dried fruit. If you love caramel, drizzle some on top before serving! {{image_2}} You can swap pecans for walnuts, almonds, or hazelnuts. Each nut adds a unique taste. Walnuts offer a mild flavor, while almonds bring a crunch. Hazelnuts add a rich, buttery note. Toasting the nuts first enhances their flavor. Simply place them in a dry pan over medium heat for a few minutes. Stir them often to avoid burning. This quick step makes your coffee cake even more delicious. While apples shine in this recipe, you can try other fruits too. Pears add a juicy sweetness and complement the spices well. Peaches can give a summer twist, while berries add a tart punch. Chopped bananas can also work, adding a soft texture. Just keep in mind that fruits with high water content might change the cake's texture. If you go this route, reduce the sour cream slightly for balance. To make this cake gluten-free, use a gluten-free flour blend. Many blends work well, but look for one that includes xanthan gum for better texture. You may need to adjust the liquid slightly since gluten-free flours can absorb more moisture. Keep an eye on your baking time as gluten-free cakes can bake a bit faster. Test with a toothpick to ensure it comes out clean before removing from the oven. To keep your Apple Pecan Coffee Cake fresh, wrap it tightly in plastic wrap. This helps prevent it from drying out. You can also store it in an airtight container. Keep it at room temperature for up to three days. If you want it to last longer, refrigeration is a good option. Just remember, it may dry out a bit in the fridge. Freezing is a great way to save this delicious cake. First, let it cool completely. Then, slice the cake into pieces. Wrap each piece in plastic wrap. After that, place the wrapped slices in a freezer bag. Label the bag with the date. You can freeze it for up to three months. When you're ready to enjoy it, just take out a slice. To reheat your coffee cake, preheat your oven to 350°F (175°C). Place the cake on a baking sheet. Cover it with foil to keep it moist. Heat for about 10 to 15 minutes. If you prefer the microwave, place a slice on a plate. Heat it for 20 to 30 seconds. Enjoy it warm for the best flavor! Yes, you can! Try using brown sugar for a richer taste. You can also use coconut sugar or honey. If you use honey, reduce the liquid in the recipe slightly. Adjust the amount based on how sweet you want your cake. Check the cake at 35 minutes. Insert a toothpick in the center. If it comes out clean, the cake is done. If the toothpick has batter on it, bake for a few more minutes. The edges should be golden brown and pull away from the pan slightly. Absolutely! You can prepare the batter a day ahead. Store it in the fridge before baking. You can also bake the cake and cool it completely. Wrap it tightly and store at room temperature for up to two days. This blog post covered key ingredients, step-by-step baking, and useful tips. You learned how to mix and layer ingredients for a tasty cake. We explored variations like nuts and fruits, plus gluten-free options. I shared the best ways to store and reheat leftovers, ensuring every bite remains delicious. Remember to try different sweeteners and test for doneness with a toothpick. Enjoy your baking journey, and don’t hesitate to experiment with flavors!$

Indulge in the delicious flavors of Apple Pecan Coffee Cake with this easy recipe! Perfectly moist and packed with sweet apples and crunchy pecans, this delightful cake will be a hit at any gathering or cozy morning coffee break. Explore the step-by-step guide and impress your family and friends with your baking skills. Click through for the full recipe and enjoy every bite! #ApplePecanCoffeeCake #Baking #DessertRecipes #CozyBaking

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Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

1 cup sour cream

3 large eggs

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

2 medium apples, peeled, cored, and diced

1 cup pecans, chopped

1/4 cup brown sugar (for topping)

1 teaspoon ground cinnamon (for topping)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.

In another bowl, combine the flour, baking powder, baking soda, and 1 teaspoon of cinnamon. Gradually add this dry mixture to the creamed mixture, alternating with the sour cream. Mix until just combined.

Fold in the diced apples and chopped pecans into the batter gently.

Pour half of the batter into the prepared baking pan and spread it evenly.

In a small bowl, mix together the brown sugar and 1 teaspoon of ground cinnamon. Sprinkle half of this mixture over the batter in the pan.

Pour the remaining batter over the first layer, spreading it smoothly. Top with the remaining cinnamon-sugar mixture and a handful of extra pecans if desired.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12

- Presentation Tips: Slice the coffee cake into squares and serve warm, dusted lightly with powdered sugar, or accompany with a scoop of vanilla ice cream for an indulgent treat.