Categories: breakfast, not yet tried

Ingredients

• 2 C. sugar
• 1 C. vegetable oil
• 3 large eggs, lightly beaten
• 2 t. vanilla extract
• 3 C. all-purpose flour
• 2 t. ground cinnamon
• 1 t. baking soda
• 1/2 t. salt
• 3 C. finely chopped apples
• 2 handfuls chopped pecans, toasted
• Icing:
• 1/2 cup butter
• 1/2 cup firmly packed light brown sugar
• 1/2 cup firmly packed dark brown sugar
• 1/4 cup milk
• 2 cups powdered sugar, sifted
• 1 t. vanilla extract

Directions

1. Coffee Cake:

2. Preheat oven to 350 degrees.Oil and flour 2 8-inch round cake pans.

3. (Or, it will make about 24 muffins or 2 loaf pans.)

4. Peel and chop apples.Stir together sugar and next 3 ingredients in a large bowl.Stir together flour and next 3 ingredients; add to sugar mixture, stirring just until blended. The batter will be stiff. Fold in

5. chopped apples. Divide batter between the two pans. Bake at 350

6. for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on wire racks. When the cakes are cool,

7. drizzle them with caramel frosting and sprinkle a handful of chopped

8. pecans on each cake.

9. Icing:

10. Bring first 3 ingredients to boil in a 3 1/2-quart saucepan over medium heat, whisking constantly, about 2 minutes. Stir in milk, and bring to a boil; remove from heat. Add powdered sugar and vanilla, stirring with a wooden spoon until smooth. Use immediately.

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