Crunchy Apple Coffee Cake

This is a recipe from an insert of the Taste of Home Magazine - it's very moist and crunchy with the brown sugar/nut topping. The recipe makes 2 pans, so you can freeze one for later - but I'll bet you eat them both! My coworkers were asking for the recipe after the first bite!

• Ready In: 55 mins
• Serves: 6-9
• Yields: 2 cakes

Ingredients

• 1⁄2 cup butter flavor shortening
• 1  cup sugar
• 2  eggs
• 1  teaspoon vanilla extract
• 2  cups all-purpose flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup sour cream
• 2  cups  chopped peeled tart apples

• topping

• 3⁄4 cup  packed brown sugar
• 1  teaspoon ground cinnamon
• 2  tablespoons  cold butter
• 1⁄2 cup  chopped walnuts

Directions

1. In a mixing bowl, cream shortening and sugar.
2. Add eggs and vanilla; mix well.
3. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with the sour cream.
4. Stir in apples.
5. Transfer to two greased 8-inch square baking pans.
6. For the topping, combine brown sugar and cinnamon.
7. Cut in butter until crumbly.
8. Stir in nuts; sprinkle over batter.
9. Bake in a preheated 350°F oven for 30-35 minutes or until a toothpick inserted near the center comes out clean.
10. Cool completely.
11. Cover and freeze for up to 6 months. Thaw overnight in the refrigerator.