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

Topping

• 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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