Apple Pecan Spice Coffee Cake Recipe
Would you wanna surprise your folks by serving a totally different tasting Coffee Cake for evening snack then give this Apple Pecan Spice Coffee Cake a try! A great mix of the goodness of apples, peacns and spices, this Coffee Cake is sure to be a hit. Make sure you prepare enough, else there are chances are you run out of then pretty fast!
Ingredients
Brown sugar pecan mixture:
3/4 cup packed brown sugar
1/4 cup all purpose flour
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon powdered ginger
1/8 teaspoon ground nutmeg
4 tablespoons butter, chilled and cut into 1/2 inch pieces
1 cup chopped pecans
Cake:
12 tablespoons butter, softened
1 1/2 cups sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup sour cream, at room temperature
1 1/2 cups loosely packed grated tart apples, 1 to 2 medium size apples
Directions
Heat the oven to 350 degrees.
Lightly butter and flour a 9 inch tube pan.
Stir together the brown sugar, flour, cinnamon, cloves, ginger and nutmeg.
With a pastry blender or 2 knives, cut the butter pieces into the sugar mixture until it resembles coarse meal.
Stir in the pecans.
Cream the butter and sugar together until light.
Add the eggs one at a time, beating well after each addition.
Beat in the vanilla.
In another bowl stir together the flour, baking powder, baking soda and salt.
First, add half the sour cream, then half the flour mixture into the butter mixture, beating just until combined.
Repeat the process with the rest of the sour cream, then the remaining flour mixture.
Stir in the apples.
Turn half the batter into the prepared pan and sprinkle the surface evenly with half the brown sugar pecan mixture.
Top with the remaining batter, smoothing its surface.
Sprinkle the rest of the brown sugar mixture over the top.
Bake for 85 to 95 minutes until a toothpick inserted into the center of the coffee cake comes out clean.
Remove the pan to a wire rack.
Cool for 20 minutes in the pan before removing the cake from the pan.
Cool completely on the rack.
This cake freezes well.
Lightly butter and flour a 9 inch tube pan.
Stir together the brown sugar, flour, cinnamon, cloves, ginger and nutmeg.
With a pastry blender or 2 knives, cut the butter pieces into the sugar mixture until it resembles coarse meal.
Stir in the pecans.
Cream the butter and sugar together until light.
Add the eggs one at a time, beating well after each addition.
Beat in the vanilla.
In another bowl stir together the flour, baking powder, baking soda and salt.
First, add half the sour cream, then half the flour mixture into the butter mixture, beating just until combined.
Repeat the process with the rest of the sour cream, then the remaining flour mixture.
Stir in the apples.
Turn half the batter into the prepared pan and sprinkle the surface evenly with half the brown sugar pecan mixture.
Top with the remaining batter, smoothing its surface.
Sprinkle the rest of the brown sugar mixture over the top.
Bake for 85 to 95 minutes until a toothpick inserted into the center of the coffee cake comes out clean.
Remove the pan to a wire rack.
Cool for 20 minutes in the pan before removing the cake from the pan.
Cool completely on the rack.
This cake freezes well.
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