My Mom always made this apple-nut coffee cake for Christmas morning breakfast. Since I consider it a special occasion treat and would like to enjoy it more than once a year, I make it for my father-in-law any time we have a visit. It’s a joy to cook for loved ones who appreciate yummy baked goods, so I will be making the coffee cake for Easter breakfast this weekend. This is my Mom’s recipe:
Cream together: 1/4 cup shortening + 1/2 cup sugar.
Beat in: 1 egg + 1/2 tsp vanilla.
Sift together: 1 cup flour + 1 tsp baking powder + 1/4 tsp baking soda + 1/8 tsp salt.
Alternately mix into creamed mixture: flour mixture + 1/2 cup sour cream.
Fold in: 3/4 cup peeled, chopped Granny Smith apple. (Mom would say to cut the apple in pieces the size and shape of candy corn, so chop it that way.)
Grease and flour square cake pan; Spread in batter.
In a saucepan, melt together: 1 Tbs butter + 1/4 cup brown sugar + 1/2 tsp ground cinnamon + 1/4 cup finely chopped pecans.
Sprinkle topping over batter; Bake @ 350* 30-35 minutes.
Cool 10 minutes; Remove from pan to wire rack to continue cooling.
Serve with coffee and fresh fruit. Bacon is good too if you feel like cooking in the morning. Happy Easter!