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Caramel Apple Coffee Cake

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½ c. shortening

1 c. sugar

2 eggs

 1 tsp. vanilla extract

2 c. all-purpose flour

½ tsp. salt

1 tsp. baking soda

1 c. sour cream

2 c. peeled and chopped apples


½ c. chopped pecans

½ c. brown sugar

1 tsp. ground cinnamon

2 tbsp. melted butter


Braum's Hot Caramel Topping, to taste

Whipped Cream, to taste

Chopped Pecans, to taste

  • 1. Cream together shortening and sugar. Add eggs and vanilla; beat well. Stir in flour, salt and baking soda. Add sour cream. Fold in apples. Spread in well-greased 9 x 13 x 2-inch pan.
  • 2. For topping, combine topping ingredients and sprinkle over batter. Bake 35 to 40 minutes, or until toothpick comes out clean.
  • 3. To serve, cut cake into squares. Place a ‘puddle' of Braum's Hot Caramel topping onto serving plate; set cake atop. Top with a dollop of whipped cream; sprinkle with chopped pecans, and then drizzle more caramel topping over the top. Enjoy!

 Yield:  12 to 14 servings

An Adapted Recipe by Kitchen Kimberley

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