1/2 c. shortening
1/2 c. butter, softened
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. cooking apples, peeled and thinly sliced

Cream shortening and 1/2 cup butter. gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Spoon half of batter into greased and floured 13 x 9 x 2 inch baking pan. Arrange apple slices over batter. Spread remaining batter evenly over top.

TOPPING:

1/2 c. all-purpose flour
1/2 c. sugar
1 1/2 tsp. ground cinnamon
3 tbsp. butter
1/2 c. finely chopped pecans

Combine flour, sugar and cinnamon, mixing well. Cut in butter with pastry blender until mixture resembles coarse meal; stir into chopped pecans. Sprinkle mixture evenly over batter. Bake at 350 degrees for 45 minutes. Cool completely. Cut cake into squares to serve. Makes 15 servings.