APPLE PECAN COFFEE CAKE
CAKE:
1/2 c. vegetable shortening
1/2 c. butter, softened
1 1/2 c. sugar
2 eggs
3 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 3/4 c. buttermilk
2 med. apples, pared & thinly sliced
TOPPING:
1/2 c. flour
1/2 c. sugar
1 1/2 tsp. cinnamon
3 tbsp. butter
1/2 c. coarsely chopped pecans
Cream shortening and butter together in large bowl. Add sugar gradually,
beating until light and fluffy. Add eggs, one at a time, beating well after
each addition. In another bowl, combine flour, baking powder, soda and salt;
add to creamed mixture alternately with buttermilk. Spoon half of batter into
greased and floured 13"x9" baking pan or quarter batter into 2 (9") round cake
pans. Arrange apple slices over top; spread with remaining batter.
Prepare topping by combining flour, sugar and cinnamon. Cut in butter;
stir in pecans. Sprinkle evenly over batter. Bake at 350 degrees for 45 minutes
or until cake tests done with wooden pick. Yield: 16 to 20 servings. Enjoy.
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