Apple Pecan Coffee Cake with Glaze

Lazy weekend mornings call for coffee cake, and this one keeps the effort to a minimum. A scoop of baking mix stands in for measuring out flour and leavening, so the batter comes together in one bowl while the coffee brews.

Chopped apples keep the crumb moist and a half cup of pecans brings the crunch, while brown sugar, cinnamon, and a little corn syrup lend a sticky, caramel-edged sweetness. There’s an optional splash of whiskey in there too, which cooks off into a warm, mellow background note.

Once the cake is fully cooled, a quick glaze of powdered sugar, vanilla, and milk gets drizzled over the top.

Cooled is the key word. Drizzle it onto a warm cake and the glaze just slides off into a puddle at the base.

Pro Tips

• Toss the chopped apples in a little of the cinnamon so the spice clings instead of clumping.
• Toast the pecans first for a deeper, nuttier flavor and better crunch.
• Test with a skewer in the center, since baking-mix cakes can look done on top while the middle is still wet.
• Let the cake cool completely before glazing, or you’ll lose that pretty white drizzle.

Variations

• Use pears, or a mix of apples and dried cranberries, in place of all apples.
• Swap the pecans for walnuts, or add a streusel layer for extra crunch.
• Leave out the whiskey, or swap in a splash of apple cider for a family-friendly version.