Prep: 15 min.
Bake: 40 min. + cooling

1/2 cup butter, softened
1 cup sugar
3 eggs
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt 1-1/2 cups milk
1 can (21 ounces) apple pie filling
2 teaspoons ground cinnamon

1/2 cup chopped walnuts 1/4 cup packed brown sugar
2 tablespoons butter, melted

3/4 cup confectioners' sugar
1 tablespoon butter, softened 3/4 teaspoon vanilla extract
2 to 3 teaspoons water

In a large mixing bowl, cream butter and sugar.
Beat in eggs.

Combine the flour, baking powder and salt; add to creamed mixture alternately
with milk.

Pour half into a greased 13-in. x 9-in. x 2-in. baking dish.

Combine pie filling and cinnamon; spoon over batter.

Drop remaining batter over filling; spread gently.
Combine topping ingredients; sprinkle over batter.

Bake at 350? for 40-45 minutes or until a toothpick inserted near the center
comes out clean.
Cool on a wire rack. Combine glaze ingredients; drizzle over warm or cooled
coffee cake. Yield: 12-15 servings.

Fresh Apple Pound Cake
Bake at 325 degrees for 1 hour and 20 minutes or until cake is done.

2 cups sugar
1 teaspoon salt
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract

3 large eggs
3 cups firm apples, diced
3 cups plain flour
1 cup pecans or walnuts, chopped
1 teaspoon baking soda

Mix together sugar and oil. Add eggs and beat well. Combine flour, baking
soda, and salt. Add to oil mixture.
Stir in vanilla, apples, nuts, and mix well. Pour batter into a greased 9
inch tube pan

1 stick margarine
1/4 cup evaporated milk
1 cup light brown sugar
1 teaspoon vanilla

Heat margarine and sugar together over low heat. Add milk and let come to a
full boil. Remove from heat and add vanilla. Drizzle over the cake.