Apple Coffee Cake

Cake Batter:

1/2 cup butter-flavored 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 (8 ounces) sour cream
1-3/4 to 2 cups chopped peeled tart apples

Topping:

3/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold butter or margarine
1/2 cup chopped walnuts

Preheat oven to 350 F.

In a mixing bowl, cream shortening and sugar. Add eggs and vanilla; mix well.

Combine flour, baking powder, baking soda and salt; add to the creamed mixture
alternately with sour cream. Stir in apples. Transfer to two greased 8-in. square baking dishes.

For topping, combine brown sugar and cinnamon. Cut in butter until crumbly.
Stir in nuts; sprinkle over batter.

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

Cool completely.

Yield: 2 coffee cakes (6-9 servings each)

Note: Cakes can be frozen for up to 6 months. Thaw overnight in the refrigerator.