Indulge in Apple Pecan Crumb Coffee Cake for an autumn brunch or a cozy morning treat.
Food triggers powerful memories for me. This recently happened when my box of Cinnamon Sugar Crumb Cake mix from Tastefully Simple arrived at my home. The first thing I thought of was, “This reminds me of our family’s Hungarian coffee cake.”
And who doesn’t love a good crumb cake? When I was growing up my mom and grandma often baked Hungarian coffee cake, which was a cinnamon-forward cake made with flour, brown and white sugars, and buttermilk. I still have the baking pan they used. I’m not sure where they got the recipe, but I’m thankful for the times they baked this cake. The family often enjoyed this after dinner with a cup of coffee. It was reprised the next morning with a glass of cold milk and was equally divine.
The Apple Pecan Crumb Coffee Cake that I baked using the Tastefully Simple mix was—dare I say it—even better! My daughter and I enjoyed it throughout the week.
Every now and then, I want to break free from the routine breakfasts of eggs or cereals. This Apple Pecan Crumb Coffee Cake was perfect with a cup of my morning coffee and a small bowl of mixed fruit. You certainly could add a scrambled egg on the side, too. This would be perfect on a brunch buffet this fall, too! And all this goodness costs just $1.54 per serving. Let’s get baking!
To make Apple Pecan Crumb Coffee Cake, which yields 10 servings, you’ll need these ingredients:
1 package Cinnamon Sugar Crumb Cake Mix
6 Tablespoons butter, melted and cooled
¾ cup low-fat milk
2 large eggs, beaten
1 cup finely chopped apples
1/3 cup chopped pecans
Choose apples are in season near you but look for those with firm texture. I used one large Honeycrisp red apple for this recipe. Gala, Ginger Gold, or Fuji would work, too. Avoid Red Delicious or Golden Delicious, which are best used for applesauce or apple butter. If you’re interested to learn more about the Red Delicious apple’s history, click here; Missouri’s oldest nurseries had a hand in making this variety so popular.
While it’s super handy to have Tastefully Simple baking mixes in the pantry (convenience, clean ingredients), scroll to the end for tips to help you make this cake without the mix. I can help you order this mix, as well as other Tastefully Simple products; just send me a message!
Follow these directions for Apple Pecan Crumb Coffee Cake
Preheat your oven to 375 degrees F.
In a large bowl, combine packet no. 1 of the cake mix with melted butter. Mix together until small crumbles form. Set aside ¼ cup of this mixture in a small bowl.
Add milk and eggs to large bowl and stir to combine. This will be a thicker batter, so don’t be alarmed if you see a few lumps. Spread half into a greased 9-inch round cake pan. You also can line the pan with parchment if that’s your preference.
Remove 2 tablespoons of cinnamon sugar from the mix’s packet no. 2 and add to the small bowl with reserved crumbles. Evenly sprinkle the remaining cinnamon sugar mixture over batter in the pan. Top with apples and pecans. (Note: I used about 2/3 of the cinnamon sugar, saving the remaining amount for later use. Use your judgement.)
Spread remaining batter, gently covering the apples and pecans. Sprinkle the sugar crumbles over the tip and bake 35 to 40 minutes or until a toothpick comes out clean. Set on a wire rack to cool completely before serving.
No mix? No problem!
You might follow the Hungarian Coffee Cake recipe if you don’t have the Cinnamon Sugar Crumb Cake mix on hand. You’ll need:
3 cups flour
1 cup brown sugar
1 cup white sugar
1 cup butter, softened
¼ teaspoon salt
1 cup buttermilk
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon cinnamon
Mix the flour, brown sugar, white sugar, butter, and salt together in a bowl until crumbly. Set aside 1 cup for later use.
Stir in milk, eggs, baking soda into the original crumb mixture until batter is smooth. Pour half into a greased 9x13-inch baking dish. Top batter with apples and pecans. Pour remaining batter and top with crumb mixture and sprinkle cinnamon over the top. Bake at 350 degrees F for 45 to 50 minutes or until toothpick comes out clean.
There’s something to be said for convenience
Look at the list of ingredients in the swap. This is why I like to start with a good baking mix! It’s not any more expensive, and I’m sure all the ingredients are fresh and activated. If you make the cake, leave a comment which method you used! Either way, you will have a wonderful coffee cake to enjoy in the morning—or any time of day. And remember to store leftover cake covered in the refrigerator for up to 3 days.
About the blog
Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.
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