CARAMEL APPLE PECAN COFFEE CAKE

CARAMEL APPLE PECAN COFFEE CAKE image

Provided by Peggi Anne Tebben

Time 1h15m

Number Of Ingredients 21

1/2 c shortening
1/2 c butter or margarine, softened
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 medium cooking apples, peeled and thinly sliced
TOPPING
1/2 c all-purpose flour
1/2 c sugar
1 1/2 tsp ground cinnamon
3 Tbsp butter or margarine
1/2 c finely chopped pecans
DRIZZLE
1 1/2 c powdered sugar
1 tsp vanilla
2 Tbsp (+or-) milk
after the drizzle dries some, drizzle caramel topping on top of that

Steps:

1. Cream shortening and l/2 cup butter: gradually add 2 cups sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
2. Combine 3 cups flour, baking powder, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Spoon half of batter into a greased and floured 13- x 9- x 2-inch baking pan. Arrange apple slices over batter. Spread remaining cake batter evenly over top.
3. TOPPING:
4. Combine 1/2 cup flour, 1/2 cup sugar, and cinnamon, mixing well. Cut in 3 tablespoons butter with a pastry blender until mixture resembles coarse meal; stir in chopped pecans. Sprinkle mixture evenly over batter. Bake at 350° for 55 minutes. This cake should be a darker brown around edges in order to be done. Cool completely.
5. Mix drizzle & drizzle over top of cake.