Crunchy Pecan-Apple Sour Cream Coffee Cake

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“A great coffee cake recipe that uses some traditional ingredients but in addition to those adds Post Select Grains Crunchy Pecan Cereal. It's Baked in a 9-inch springform pan and drizzled with caramel sauce....Hope you enjoy.”
1hr 35mins

Ingredients Nutrition


  1. Heat oven to 350.
  2. Mix one cup cereal, one-half cup pecans, brown sugar and cinnamon in large bowl for pecan mixture;set aside.
  3. Mix remaining one-half cup cereal and one-third cup flour in medium bowl.
  4. Cut in 1/4 cup of the butter until mixture resembles coarse crumbs.
  5. Stir in 3/4 cup of the pecan mixture to form streusel crumb mixture.
  6. Set both mixtures aside.
  7. Toss apple slices with lemon juice;set aside.
  8. Mix One and three-quarters cups flour,baking powder and baking soda and salt in medium bowl.
  9. Beat remaining 1/2 cup butter,granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
  10. Add eggs, one at a time, beating well after each addition.
  11. Add flour mixture alternately with sour cream until blended;beating on low speed.
  12. Microwave the caramels and half and half in small microwavable bowl on HIGH for one to two minutes or until caramels are melted.
  13. Stir;set aside.
  14. Spread one half of the batter into a greased 9-ich springform pan;sprinkle with reserved pecan mixture.
  15. Layer apple slices on top of that and then drizzle with one-quarter cup of the caramel sauce.
  16. Gently spread on top of that the remaining batter.
  17. Top with reserved streusel crumb mixture.
  18. Bake for ten minutes at 350 degrees.
  19. Sprinkle with remaining one half cup pecans.
  20. Bake 45 minutes at 350 degrees or until cake tester inserted in the center comes out clean.
  21. Drizzle with remaining caramel sauce.
  22. Cool for one hour.
  23. Remove from pan.

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