Breakfast, Brunch, Meals

Whole Grain Apple Pecan Coffee Cake

This cake is rich and dense with spice and the perfect addition to any breakfast table or brunch. Topped with a generous amount of sugared pecans, it has a hearty crunch.

We love fresh apples paired with our whole grain in a delicious coffee cake. Our Whole Wheat Flour is ideal in this recipe and the cake stays moist for several days. This cake is rich and dense with spice and the perfect addition to any breakfast table or brunch. Topped with a generous amount of sugared pecans, it has a hearty crunch.

Add this to your list of recipes that freeze beautifully! We also love taking individual pieces and wrapping them for the freezer so they are easy to grab for lunches or afternoon snacks. Whole grain and whole foods for you and your family will never go out of style.

Whole Grain Apple Pecan Coffee Cake

Cake:

1 cup Brown Sugar

½ cup Vegetable Oil

2 Eggsn1 tsp. Vanilla

2 cups Panhandle Milling Whole Wheat Flour

½ tsp. Nutmeg

1 tsp. Cinnamon

½ tsp Salt

1 tsp. Baking Soda

½ cup Buttermilk

3 Granny Smith Apples, peeled, pared, and diced

Topping:

1 cup Chopped Pecans

1 Tbsp. Cinnamon

¼ cup Brown Sugar

1 Tbsp. Melted Butter

Directions:

Wash and sanitize hands, tools and all works surfaces.
Cream sugar, coconut oil, eggs, and vanilla. In a separate bowl combine the pastry flour, nutmeg, cinnamon, salt, and soda.
Add flour mixture to creamed mixture, alternating with the milk.
Add the apples and fold into the batter.
Pour into a greased 9-inch by 13-inch cake pan.
Combine Pecan Topping ingredients.
Cover cake evenly with pecan topping.
Bake at 350°F 40 minutes or until 170°F internal temperature.