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One-Bowl Apple Spice Coffee Cake
a.. 2 c. unsifted flour a.. 1 1/4 c. sugar a.. 2 tsp cinnamon a.. 1 tsp nutmeg a.. 1/2 tsp cloves a.. 2 tsp baking soda a.. 1 tsp salt a.. 1/2 c. oil a.. 2 eggs, beaten a.. 1/4 c. strong brewed coffee, cooled a.. 2 tsp vanilla a.. 2 1/2 c. peeled, sliced apples (about 3 apples; tart ones work best) a.. 1 c. chopped pecans Heat oven to 350 degrees. Grease and flour a 9-inch tube or bundt pan.
Mix dry ingredients by hand in large mixing bowl. Stir in wet ingredients and blend. Then stir in apples and nuts.
Pour into pan. Bake 60 minutes or until tester comes out clean. Cool 10 minutes; remove from pan.
(Alternate baking instructions: I bake on convection, 325 degrees, for only 45 minutes.)
Serve warm or cool. Sprinkle with confectioner's sugar or frost with:
Cream Cheese Cinnamon Frosting
a.. 1/2 c. butter, softened a.. 8 ounces cream cheese, softened a.. 2 c. confectioner's sugar a.. 2 tsp. vanilla a.. 1 tsp. cinnamon Beat butter and cream cheese till fluffy; then beat in sugar, vanilla, and cinnamon. You can add UP TO 2 c. MORE (for a total of 4 c.) confectioner's sugar if you like a sweeter, stiffer frosting; I like mine softer and cream-cheesey so I only use 2 cups of sugar.
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