Warm from the oven, fresh Cinnamon Apple Pecan Coffee Cake gets oohs and ahhs. (NAPSA)—Few things smell better than an old-fashioned cinnamon apple coffee cake just out of the oven, especially one that is moist and mouthwatering, with a rich, caramel pecan crumbtopping. It can warm your heart and soothe your soul all at the same time—andis a great treat for breakfast, brunch or even an afternoon snack. This recipe is ready to bake in minutes becauseit starts with a delicious crumb cake mix. All you do is stir in an egg, some sour cream, a chopped baking apple (such as a Granny Smith) and pecans and you are ready to pop it in the oven. It even smells and tastes wonderful the next day—if it lasts that long. Your favorite homemadecoffee cake can be at the tip of your fingers—yourfamily is goingto loveit. Cinnamon Apple Pecan Coffee Cake 1 package (21 oz) Krusteaz Cinnamon Crumb Cake Mix (1 pouch each cake mix and cinnamon topping mix) 1 egg % cup sour cream % cup water 1 medium apple, peeled and chopped (about 1 cup) % cup chopped pecans Preheat oven to 350 F. Place full pouch cake mix, % cup cinnamon topping, egg, sour cream and water in medium bowl. Stir until moistened. Fold in chopped apple. Spoon batter into lightly greased, 9-inch round pan. Sprinkle remaining cinnamon topping over batter. Top with pecans. Bake 45-50 minutes or until toothpick inserted into center comes out clean. Let cake cool 1015 minutes before removing from pan. Makes 12 servings.
