Mary Margaret’s Apple Pecan Coffee Cake

1/2 cup shortening
1/2 cup butter
2 cups sugar
2 eggs
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups buttermilk
2 medium cooking apples, peeled, sliced thin
1/2 cup flour
1/2 cup sugar
1 1/2 teaspoons cinnamon
3 tablespoons butter
1/2 cup (or more) chopped pecans
 

Grease and lightly flour a 13-by-9-inch baking pan. Preheat oven to 350 degrees F.
In a large mixing bowl, cream shortening and 1/2 cup butter; gradually
add 2 cups sugar, beating until light and fluffy. Add eggs, 1 at a time,
beating well after each addition.
In a medium bowl, combine 3 cups flour, baking powder, baking soda
and salt. Add this to the creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Spoon half of batter into the prepared pan.  Arrange apple slices over batter. Spread remaining cake batter evenly over the top.
Combine 1/2 cup flour, 1/2 cup sugar, and cinnamon, mixing well. Cut in
3 tablespoons butter with pastry blender until mixture resembles coarse meal. Stir in chopped pecans. Sprinkle mixture evenly over batter. Bake
the cake for 45 minutes, or until it tests done. Cool completely on a wire rack. Cut into squares.
 

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