My family really enjoys this sweet, moist coffee cake with its crunchy cinnamon topping. On chilly winter days, a warm slice hits the spot, but it tastes just as good served cold.
Apple Pecan Coffee Cake
Apple Pecan Coffee Cake
Prep Time
20 min
Cook Time
40 min
Yield
12-16 servings
Ingredients
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1-1/2 cups sugar
- 2 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1-3/4 cups buttermilk
- 2 medium tart apples, peeled and thinly sliced
- TOPPING:
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1-1/2 teaspoons ground cinnamon
- 1/4 cup cold butter, cubed
- 1/2 cup chopped pecans
Directions
- In a bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Spread half into a greased 13x9-in. baking dish. Top with apples. Carefully spread remaining batter over apples.
- For topping, combine flour, sugar and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
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