Apple Pecan Breakfast Cake

For the Cake

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon allspice
• Sprinkle of fresh nutmeg
• ¼ teaspoon salt
• ¼ cup butter, softened
• 1 cup sugar
• 2 eggs
• ½ cup plain full-fat yogurt
• ½ teaspoon vanilla
• 1 large apple, cored and finely diced
• ½ cup chopped pecans

For the Icing

• ½ cup powdered sugar
• 3 teaspoons water

1. Preheat oven to 350 degrees F and lightly grease a round cake pan.
2. In a mixing bowl, combine gluten-free all-purpose flour, baking soda, cinnamon, allspice, nutmeg and salt. Mix well and set aside.
3. In a stand mixer, cream together butter and sugar until fluffy and yellow. Add eggs, one at a time, fully incorporating before adding the next one.
4. Add yogurt and vanilla and mix to combine. Add in the flour mixture in 3 additions, incorporating fully between additions.
5. Fold in apples and pecans. Pour the batter into prepared cake pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
6. To make the icing, in a bowl, combine powdered sugar and water, whisking to form icing. Drizzle over cooled cake.