2 c. dark brown sugar
1 c. butter
2 c. diced apples
1 c. cold coffee
3 c. all-purpose flour, sifted
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. cloves
1 c. walnuts, chopped
1 c. raisins
2 eggs

Cream dark brown sugar and butter until fluffy. Add apples and cold coffee. Sift dry ingredients together. Coat walnuts and raisins in flour mixture. Add flour mixture and fruit to creamed mixture. Add eggs one at a time. Beat after each is added. Place in a greased 9x13 inch pan.

TOPPING:

1/2 c. sugar
1/4 c. brown sugar
1 tsp. cinnamon
3/4 c. chopped nuts

Sprinkle topping on batter and gently press into dough. Bake in 350 degree oven for 45 minutes.

Delicious served with whipped cream, ice cream, or Cool Whip.

Joanne increases the apples to 3 cups.

Instead of topping, she serves the following sauce, hot, over this cake:

1 c. sugar
1 c. cream
1/2 c. butter

Combine and boil.