Apple pecan coffee cake with cinnamon sugar topping

I’ve come to a conclusion: one can’t bake too many apple cakes – especially now that they’re in season here in Brazil and the prices are really good. :)

Don’t be scared by the three different steps in this recipe: they’re all simple and I’m sure you’ll love the result – the crunchy pecans go beautifully well with the soft apple bits. Yum!

Apple pecan coffee cake with cinnamon sugar topping
slightly adapted from The All-American Dessert Book

Pecans:
1 cup (110g) pecans, coarsely chopped
2 ½ tablespoons packed light brown sugar
1 tablespoon corn syrup
1 tablespoon unsalted butter, slightly softened

Cake:
3 ½ cups peeled, cored and diced (1/3in) flavorful apples – I used Gala
1/3 cup (58g) packed light brown sugar
½ teaspoon ground cinnamon
3 cups (420g) all purpose flour
1 ¼ teaspoons baking powder
generous ½ teaspoon salt
1 cup (2 sticks/226g) unsalted butter, slightly softened
2 cups (400g) granulated sugar
3 large eggs
2/3 cup (174g) plain yogurt
2 ½ teaspoons vanilla extract

Topping:
3 tablespoons granulated sugar
½ teaspoon ground cinnamon

Position a rack in the middle of the oven and preheat the oven to 180°C/350°F. Butter a 22x32cm (9x13in) baking pan*.
Line a rimmed baking sheet with foil.
In a medium bowl, stir together the pecans, brown sugar, corn syrup and butter until the pecans are coated. Spread the pecan mixture on the foil liked sheet and toast, stirring occasionally, for 9 to 14 minutes or until nicely browned. Let cool completely then chop into ¼ in bits – the pecans will keep, stored airtight, at room temperature for several days.
In a large bowl thoroughly stir together the apples, brown sugar and cinnamon. Sift together the flour, baking powder and salt into a small bowl and set aside.
In a large bowl with a mixer on medium speed, beat the butter and granulated sugar until lightened and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the eggs, one at a time, and beat until well blended, about 2 minutes. On low speed, beat in half the dry ingredients just until thoroughly incorporated, scraping down the sides of the bowl as needed. Add the yogurt and vanilla, beating just until evenly incorporated. Beating on low, add the remaining dry ingredients, then beat in medium speed until evenly blended – batter will be stiff.
Spoon half the batter into the pan, spreading it evenly to the edges with a buttered palette knife, the layer will be thin. Using a slotted spoon and shaking off any excess juice, distribute the apple mixture over the batter. Sprinkle with the pecans then spoon the remaining batter over the apples and pecans, spreading it to the edges – the batter will seem skimpy. Mix the topping ingredients in a small bowl and sprinkle over the cake.
Bake for 45-55 minutes or until the top is well browned and a toothpick inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and let cool completely – I dusted the cake with a little icing sugar to make it look nicer. :)

The cake will keep, stored airtight in a cool place, for up to 2 days, or refrigerated for 2-3 days or longer – let it come to room temperature before serving.

* I halved the recipe above and used a 20cm (8in) round cake pan, with a removable bottom; I lined the bottom of the pan with baking paper and buttered the paper as well to make unmolding easier

Serves 12