Caramel Apple Pecan Coffee Cake
- Servings: 12
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
|½ cup||Butter or Margarine, softened|
|3 cups||All Purpose Flour|
|2 tsp||Baking Powder|
|1 tsp||Baking Soda|
|2||Medium Cooking Apples, peeled and thinly sliced|
|½ cup||All Purpose Flour|
|1½ tsp||Ground Cinnamon|
|3 Tbsp||Butter or Margarine|
|½ cup||Finely Chopped Pecans|
|1½ cup||Powdered Sugar|
|2 Tbsp||Milk or, to taste|
|Caramel Ice Cream Topping|
Cream shortening and cup butter. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, soda and salt, then 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 baking pan. Arrange apple slices over batter. Spread remaining cake batter evenly over top.
Combine flour, sugar and cinnamon, mixing well. Cut in butter with a pastry blender until mixture resembles coarse meal, then stir in chopped pecans. Sprinkle mixture evenly over batter. Bake at 350 degrees for 55 minutes. The cake should be a darker brown around edges when done. Cool completely. Mix drizzle and drizzle over top of cake. When ready to serve, drizzle caramel topping over each piece so it runs over the sides.
This is a great cake for those Tupperware & Pampered Chef parties.