Apple Coffee Cake

This is amazing. A. Maz. Ing. For real. I made this a few days ago, and it was gone within 24 hours. And I confess: I've never made anything other than pie crust with shortening, but this cake called for it, so I decided to try it. Wow. And wow. And did I mention, amazingly wow?? So make this. And be prepared for people to worship you. It came from the same cookbook as this yummy cake. I've been in a baking mood lately, can you tell?

Apple Coffee Cake
by Lisa Whitt

topping:
3/4 c brown sugar
3 t cinnamon
3 T softened butter

batter:
1 1/2 c whole wheat pastry (white whole wheat) flour
1 t baking powder
1/4 t salt
3/4 c sugar
1/4 c shortening (I used Crisco all-vegetable)
2 eggs
1/2 c milk
1 t vanilla
2 cooking apples*

For topping: Mix cinnamon and sugar. Cut in butter. Set aside. Core, peel, and slice the apples. Set aside. For batter: Combine flour, baking powder, salt and sugar in a bowl. Cut in shortening. Set aside. Beat eggs until foamy. Stir in milk and vanilla. Add egg/milk mix to flour/sugar mix and stir until just blended. (It should be lumpy!) Pour half of the batter in a greased 9-inch pan. Arrange apples over batter. Sprinkle with half of the topping. Cover with remaining batter and cover with remaining batter. Bake at 347 for 35-40 minutes.**

*I have no idea what cooking apples are. I used three small-ish Fuji apples, and it turned out great.
**You do not want a soggy coffee cake. It is better to over-cook by three to five minutes than to under-cook by the same amount. If in doubt, just cook fro another five minutes. Remember, tis cake is supposed to be served with coffee or a cold glass of milk. And did I mention that it tastes WONDERFUL?? Because it does. I'm just saying. :)

Enjoy!