Step 1

Place the pretzels in the bowl of a food processor. Process until finely ground.

Step 2

Add the pecans to the processor and pulse to chop coarsely.

Step 3

Combine the brown sugar, cinnamon and the pretzel/pecan mixture.

Step 4

Set aside 3/4 cup of this mixture to use as the middle layer of the coffee cake. Stir in 2 tablespoons of flour from the measured amount. Add the vanilla. Set aside.

Step 5

To the remaining mixture, add the rest of the flour and salt and stir until evenly combined. Add 14 tablespoons of the the melted butter to the flour mixture, tossing with a fork until everything is moistened and crumbs form.  If crumbs do not form, add the remainder of the butter a bit at a time. Cover with plastic wrap. This crumb topping will be used on top of the batter.  Set aside.

Step 6

It is very important the butter be softened to about 72 to 74°F for the creaming to be effective. If the butter is too cold, the mixture won't be light and fluffy and the cake can be more dense.

Step 7

Preheat the oven to 350 degrees.  Spray a 9 x 3” round cheese cake or springform pan with a non-stick cooking spray and set aside.

Step 8

Peel and shred the apples. Measure 1 1/2 cups, packed. Cover them directly with plastic wrap. Set aside.

Step 9

Whisk together the flour, baking powder, baking soda, and salt.  Set aside.

Step 10

Whisk together the sour cream and milk.  Set aside.

Step 11

Cream the butter and sugar in a mixing bowl until very light and fluffy. Add the eggs and beat until completely combined.  If they curdle, beat on high. See my post on How to Avoid Curdled Batter.

Step 12

Add 1/2 of the flour mixture, beating until completely mixed. followed by the sour cream mixture and last add the remainder of the flour mixture, beating each time until completely combined.

Step 13

Pour half the batter into the pan and smooth flat.

Step 14

Add the shredded apples to the 3/4 cup brown sugar mix, stirring well. Distribute evenly over the batter.

Step 15

Dollop small bits of the remaining batter over the entire apple filling and carefully spread it out.

Step 16

Cover the batter with the crumbs.

Step 17

Bake 65 to 75 minutes until a tester or toothpick comes out clean.  Cool in the pan.

Step 18

Release from the pan and place on a cake board or serving plate.

Step 19

The Apple Cinnamon Coffee Cake will last for at least 4 days covered. It can also be frozen then well wrapped for several months. Thaw at room temperature.