I love having some kind of sweet baked good with my coffee. Since I work from home now, I’ve developed a repertoire of muffins, scones and cakes that I can whip up in the morning and enjoy all week. One of them is a recipe I found online and immediately started adjusting to my own preferences. I cover this cake with foil and the apples help make it more moist over time.
Apple Pecan Coffee Cake
- 1-1/2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 cup sugar
- 1/2 tsp. salt
- 1/2 tsp. baking spice or cake spice blend (I use Penzey’s)
- 1 large apple, peeled and chopped
- 2 large eggs
- 1 tsp. vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup sour cream
Topping
- 1/4 cup sugar
- 1 tsp. ground cinnamon
- 1 tbsp. melted butter
- 1/2 cup chopped pecans
Glaze
- 1/4 cup powdered sugar
- 1 tbsp. milk
- 1/4 tsp. vanilla extract
Heat oven to 350 degrees Fahrenheit. Sift the dry ingredients together in a large bowl, add apple pieces, and toss to mix. In a separate bowl, whisk together the eggs, vanilla extract, vegetable oil and sour cream. Add to the dry ingredients and mix just until blended. Spread into a greased 8-inch square pan. In a small bowl, mix the topping ingredients and sprinkle over the top of the cake batter. Bake for 30-35 minutes or until a toothpick poked into the center comes out clean. Place on a cooling rack after removing from oven. Mix glaze ingredients and drizzle over the top of the cake once it’s cool.