1/2 c. vegetable shortening
1/2 c. butter, softened
1 1/2 c. sugar
2 eggs
3 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 3/4 c. buttermilk
2 med. apples, pared and thinly sliced
1/2 c. flour
1/2 c. sugar
1 1/2 tsp. cinnamon
3 tbsp. butter
1/2 c. coarsely chopped pecans
Cream shortening and butter together in large bowl. Add sugar gradually, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
In another bowl, combine flour, baking powder, soda and salt; add to creamed mixture alternately with buttermilk. Spoon half of batter into greased and floured 9x13 inch baking pan or quarter batter into two 9-inch round cake pans. Arrange apple slices over top; spread with remaining batter.
Prepare topping by combining flour, sugar and cinnamon. Cut in butter; stir in pecans. Sprinkle evenly over batter. Bake at 350 degrees for 45 minutes or until cake tests done with wooden pick. Yield: 16 to 20 servings.
