Rustic Spiced Apple and Pecan Coffee Cake

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup sour cream
• 2 medium apples (Granny Smith or Fuji), peeled, cored, and finely chopped
• 1 cup chopped pecans

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan and line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar together using a mixer until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Alternate adding the dry flour mixture and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined; do not overmix.
5. Fold in the chopped apples and half of the chopped pecans, mixing just until evenly dispersed.
6. Pour the batter into the prepared pan and spread evenly. Sprinkle the remaining pecans evenly over the top.
7. Bake for 40-45 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake to keep it tender.
8. Remove the cake from the oven and let it cool in the pan on a wire rack for 20 minutes. Then, lift it out by the parchment paper and cool completely before slicing.
9. Serve slightly warm or at room temperature with a smear of butter or cream cheese if desired.

Chef tips

• Use firm apples like Granny Smith or Fuji for best texture and flavor. Softer apples may become mushy during baking.
• If you don’t have sour cream, you can substitute with plain Greek yogurt or buttermilk measured the same amount for a similarly moist texture.
• To keep pecans crunchy, toast them lightly in a dry skillet for 3-5 minutes before chopping and adding them to the batter.
• Avoid overmixing once the flour is added; this prevents a dense or tough cake. Mix just until ingredients are combined.