Apple-Pecan Coffeecake Recipe

Name: Apple-Pecan Coffeecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium apples, peeled, cored and grated; 1 3/4 cups whole-wheat pastry flour; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/4 tsp. salt; 1/4 tsp. ground nutmeg; 2 Tbs. walnut oil or other vegetable oil; ⅓ cup finely chopped pecans; 2 Tbs. natural cane sugar; 3/4 tsp. ground cinnamon; ⅔ cup soy milk; 2 tsp. fresh lemon juice or cider vinegar; 1 large egg; ⅓ cup pure maple syrup

Servings: persons

2 medium apples, peeled, cored and grated
1 3/4 cups whole-wheat pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground nutmeg
2 Tbs. walnut oil or other vegetable oil
⅓ cup finely chopped pecans
2 Tbs. natural cane sugar
3/4 tsp. ground cinnamon
⅔ cup soy milk
2 tsp. fresh lemon juice or cider vinegar
1 large egg
⅓ cup pure maple syrup

1
Preheat oven to 350F.
2
Lightly grease 8-inch square or 9-inch round baking pan.
3
In small bowl, mix pecans, sugar and 1/4 teaspoon cinnamon.
4
Set aside.
5
In medium bowl, combine soy milk and lemon juice.
6
Let stand until curdled, about 10 minutes.
7
Meanwhile, in large bowl, whisk together egg, maple syrup and oil.
8
Stir in grated apple and curdled milk mixture.
9
In another large bowl, sift together flour, baking powder, baking soda, remaining 1/2 teaspoon cinnamon, salt and nutmeg.
10
Add flour mixture to apple mixture and stir gently just until combined.
11
With rubber spatula, scrape batter into prepared pan, spreading evenly.
12
Sprinkle with pecan mixture.
13
Bake until toothpick inserted in center of cake comes out clean, about 30 minutes.
14
Transfer pan to wire rack and cool slightly.
15
Serve warm or at room temperature.

1027

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 medium apples, peeled, cored and grated, 1 3/4 cups whole-wheat pastry flour, 1 tsp. baking powder, 1/2 tsp. baking soda, and more.

Yes, Apple-Pecan Coffeecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple-Pecan Coffeecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions