- 3/4 cup sugar
- 1/4 cup shortening
- 1 egg, slightly beaten with a fork
- 1/2 cup milk
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 Tb brown sugar, packed
- 1/3 cups pecans, chopped well
- 1/2 of a green apple, skins-on, thinly sliced
- cinnamon/sugar mixture (this is 2 Tb sugar combined with 1 tsp cinnamon)
Preheat oven to 375 and butter a 9 inch cake pan.
In a large bowl combine the sugar, shortening and egg, thoroughly mix using a rubber spatula. Add in the milk and stir until the sugar has dissolved. In a second bowl sift together the flour, baking powder, salt, cinnamon and nutmeg. Using your fingers crumble the brown sugar into this flour mixture. Blend the dry ingredients into the wet ingredients. Add the pecans, stir well. Spread the batter into the cake pan. Top with the apple slices, slightly pressing them into the batter. Sprinkle with the cinnamon/sugar mixture. Bake 25-35 minutes. The coffee cake is done baking when a toothpick inserted in the middle comes out clean. Serve warm with a bit of butter on top. (How I wished I had made some whipped cream to top this off)
Suggestions: Try dicing the other half of the apple and adding it to the batter. I also would suggest adding some raisins or cranberries to create a different taste and texture in this cake. Any type of apple will work with this recipe, I just happened to have a green apple on hand.