Upside-Down Apple Coffee Cake
Cake
1/3 cup packed brown sugar
1/3 cup chopped pecans, toasted
3 tablespoons all-purpose flour
2 tablespoons butter or margarine, melted
2 cups all-purpose baking Mix
1/2 cup granulated sugar
2 teaspoons ground cinnamon
2/3 cup Liquid Coffee Creamer
1/4 cup vegetable oil
1 large egg, lightly beaten
2 tablespoons hot water
1 tablespoon Pure Instant Coffee Granules
1 teaspoon vanilla extract
Apple Topping
1 package (12 ounces) frozen Harvest Apples, defrosted
1/4 cup packed brown sugar
1/4 cup chopped pecans, toasted
2 tablespoons butter or margarine
Preheat oven to 350 degrees. Lightly grease 9-inch-round cake pan. Combine brown sugar, nuts, flour and butter in small bowl; Mix well. Sprinkle over bottom of Prepared cake pan. Stir together baking
Mix, granulated sugar and cinnamon in medium bowl. Combine Coffee-mate, oil, egg, water, coffee granules and vanilla extract in small bowl; stir into baking Mix Mixture. Pour over nut Mixture in cake pan.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Run knife around edge to loosen side; invert onto serving platter. Top with Apple Topping.
Apple Topping: Combine harvest apples, brown sugar, nuts and butter in medium skillet. Cook over medium heat until warm. Makes 8 servings
Defrost harvest apples in microwave on medium power for 6 to 7 minutes.
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