Apple Coffee Cake
This moist coffee cake is perfect for your morning coffee, breakfast or brunch. I served it for an afternoon dessert with ice cream and caramel sauce. The topping is to die for.
- 1/2 cup shortening
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 1/2 cups peeled, chopped apple
- 1/2 cup chopped pecans
- 1/2 cup firmly packed light brown sugar
- 2 tablespoons butter, melted
- 1 teaspoon cinnamon
Preheat oven to 350 degrees. Spray a 9″ x 13″ baking pan with cooking spray.
Beat shortening and sugar on medium speed of an electric mixer, beating until blended. Add eggs, 1 at a time, beating until blended. Add vanilla, beating well.
Combine flour, baking powder, soda and salt; add flour mixture to shortening mixture alternately with sour cream, beginning and ending with flour mixture. Stir in apple.
Spoon batter into prepared pan; sprinkle with Topping. Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean. Cut into squares, and serve warm.
Makes 15 to 18 servings.
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