Carrie, this might have the tastes you're searching for, but, alas, still not a coffee cake.

Apple Spice Bundt Cake

1/3 cup butter or margarine, softened
1/3 cup shortening
3/4 cup sugar
2/3 cup packed brown sugar
1 teaspoon grated lemon, rind of
2 eggs
1 1/4 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup unsweetened applesauce
3/4 cup chopped pecans, toasted
2/3 cup finely chopped peeled tart apples

Brown Sugar Glaze
3 tablespoons butter or margarine
3 tablespoons brown sugar
3 tablespoons whipping cream
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 tablespoons chopped pecans, toasted

In a large mixing bowl, cream butter, shortening, sugars and lemon peel until fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Combine the flour, cinnamon, baking soda, allspice, nutmeg, and salt; add to creamed mixture alternately with applesauce.
Stir in the pecans and apple.
Pour into a greased and floured 9 or 10-inch fluted tube pan.
Bake at 350 degrees for 55-60 minutes or unil a toothpick inserted near the center comes out clean.
Cool for 10 minutes, remove from pan to a wire rack to cool completely.
For Glaze, in a heavy saucepan, melt butter and brown sugar over low heat.
Stir in cream.
Cook and stir until mixture comes to a boil; boil for 1 minute.
Remove from the heat; whisk in sugar and vanilla until smooth, about 1 minute.
Pour over cake; immediately sprinkle with pecans.