Apple Nut Coffee Cake

• ½ cup shortening (I use butter)
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour (sifted)
• ¼ teaspoon salt (I use a dash only)
• 1 teaspoon baking powder
• 1 cup sour cream ( I use low fat vanilla yogurt instead)
• 2 cups peeled and diced applies (I use 3 cups Granny Smith apples, unpeeled, and diced)
• ½ cup chopped pecans (I use one full cup)
• ½ cup brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons melted butter

Best Recipes from American Country Inns and Bed and Breakfasts by Kitty and Lucian Maynard, Copyright 2004, page 201

Topping:

½ cup chopped pecans (I use one full cup)

½ cup brown sugar

1 teaspoon ground cinnamon

2 tablespoons melted butter

Cream together shortening (butter) and sugar.  Add eggs and vanilla.  Beat well.  Stir in flour, salt, and baking soda.  Add sour cream (yogurt).  Fold in apples.  Spread in a well-greased 13x9x2 baking dish.

Preheat oven to 350 degrees.  For topping, combine topping ingredients.  Sprinkle over batter.  Bake 35 to 40 minutes or until toothpick comes out clean.  Yields 1 to 14 servings.

(Do not over bake.  Cake is much better when baked to a more moist consistency and a light golden brown.  Guests love it.)