Caramel Apple Pecan Coffee Cake
14 Comments | Written on October 5, 2012 at 5:00 am , by Kristina Vanni
This is pure breakfast decadence… Think of everything you love in a caramel apple and then imagine enjoying it for breakfast! Get ready because your kitchen is about to filled with the sweet smells of autumn.
Keep reading for this award-winning apple recipe!
This Caramel Apple Pecan Coffee Cake earned the highest regard from our judge’s in the recent “Apple” themed weekly contest. The apples are sliced thin and layered inside the cake batter. The result is a delicious ribbon of apple throughout the coffee cake!
Round of applause for our “Apple” week winner, Peggi Tebben!
Peggi says, “I never just cook for a few people, there’s always room for friends stopping by. For this dish, I looked around and was inspired by several of my favorite recipes. I hope you enjoy my Caramel Apple Pecan Coffee Cake as much as we have all these years!”
Caramel Apple Pecan Coffee Cake
Cake:
1/2 cup Shortening
1/2 cup Butter or Margarine, softened
2 cups Sugar
2 Eggs
3 cups All Purpose Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/4 Tsp Salt
1 3/4 cups Buttermilk
2 Medium Cooking Apples, peeled and thinly sliced
Topping:
1/2 cup All Purpose Flour
1/2 cup Sugar
1 1/2 tsp Ground Cinnamon
3 Tbsp Butter or Margarine
1/2 cup Finely Chopped Pecans
Drizzle:
1 1/2 cup Powdered Sugar
1 tsp Vanilla
2 Tbsp Milk or, to taste
Caramel Drizzle:
Caramel Ice Cream Topping
DIRECTIONS:
Cake:
Cream shortening and cup butter. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, soda and salt, then add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Spoon half of batter into a greased and floured 13 X 9 baking pan. Arrange apple slices over batter. Spread remaining cake batter evenly over top.
Topping:
Combine flour, sugar and cinnamon, mixing well. Cut in butter with a pastry blender until mixture resembles coarse meal, then stir in chopped pecans. Sprinkle mixture evenly over batter. Bake at 350 degrees for 55 minutes. The cake should be a darker brown around edges when done. Cool completely. Mix drizzle and drizzle over top of cake. When ready to serve, drizzle caramel topping over each piece so it runs over the sides.
Categories:
Sweet Tooth | Tags: breakfast, Breakfast Casseroles Recipes, Easy Breakfast Recipes
14 Comments | Post Your Comment
14 Responses to “Caramel Apple Pecan Coffee Cake”
Looks really delicious!
Thanks Katarina!
This cake would not last long in our house ~ that is for certain!! Looks amazing
Thank you Marla!
I love this!
Thank you Bridget!
Thank you Amanda!
Oh my, those look delicious! YUM!
Better Recipes crew did the picture justice! The picture I had taken last was with my cell phone & it wasn’t a good picture.
This is a very good coffee cake. Enjoy!
I can’t wait to get offline and make this cake! YUMMMMMMMMMMM
Betty, did you ever get to make this? Hope you liked it.
Gosh. I looked at this luscious, mouth watering piece of heaven and had to share just the picture with someone. Now I have to go and make the real thing. This looks so delicious!
Thank you so much Richard. This is Better Recipes picture. Mine was taken from a cell phone for this while my camera was out of commission so their’s is a lot better. Although, I do take some real nice food pictures now. Thanks for trying this.
I was elated to hear that I had won the Semi_Annual contest with this recipe. It is so good though, it really does deserve recognition. Thank you Better Recipes. The best site ever!