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Delicious coffee cake goes together fast. Great for breakfast or dessert. Save a lot of time by using canned apple pie filling or feel free to use your own homemade canned apples. Experiment with other fruit pie fillings.
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
- 1/2 cup chopped pecans
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 tablespoons granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 sticks butter, at room temperature
- 1-1/2 cups granulated sugar
- 4 eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 can (20.5 ounces) more fruit apple pie filling
Preparation:
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil or grease generously with butter.
Stir together pecans, cinnamon, nutmeg, allspice, and 2 tablespoons of sugar in a small bowl. Set aside.
Whisk together flour and baking powder in a medium bowl. Set aside.
Cream butter and sugar in a large mixing bowl until well-combined, about 2 minutes. Add eggs, one at a time, beating until light and fluffy. Mix in vanilla extract.
Beat flour mixture into egg mixture one-third at a time until completely blended. Batter will be very thick. Pour batter into prepared pan.
Using a tablespoon, drop apple pie filling evenly on top of batter. Sprinkle pecan mixture on top of apples.
Bake 40 to 45 minutes until center tests done with a toothpick. Cool to room temperature. Lift cake out on the foil and cut for serving.
Yield: 24 to 36 servings, depending on cut size
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
Stir together pecans, cinnamon, nutmeg, allspice, and 2 tablespoons of sugar in a small bowl. Set aside.
Whisk together flour and baking powder in a medium bowl. Set aside.
Cream butter and sugar in a large mixing bowl until well-combined, about 2 minutes. Add eggs, one at a time, beating until light and fluffy. Mix in vanilla extract.
Beat flour mixture into egg mixture one-third at a time until completely blended. Batter will be very thick. Pour batter into prepared pan.
Using a tablespoon, drop apple pie filling evenly on top of batter. Sprinkle pecan mixture on top of apples.
Bake 40 to 45 minutes until center tests done with a toothpick. Cool to room temperature. Lift cake out on the foil and cut for serving.
Yield: 24 to 36 servings, depending on cut size
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
