Caramel Apple Coffee Cake

Preheat oven to 350 degrees. In a large mixing bowl, cream together the shortening and brown sugar. Add eggs and vanilla; beat well. Stir in flour, salt and baking soda. Add sour cream. Fold in apples. Spread into a well-greased 9 x 13-inch baking dish.

For the topping, combine 1/2 cup chopped pecans with brown sugar, ground cinnamon and melted butter. Sprinkle mixture evenly over cake batter. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

To serve, cut cake into squares. Place a puddle of warm caramel ice cream topping onto a serving plate, and set cake atop. Top with a dollop of whipped cream; sprinkle with chopped pecans, and then drizzle with more caramel topping. Enjoy!