Roman Apple Cake
(Luwege's Favorite)
1 cup shortening (solid or liquid)
1 cup white sugar
1 cups brown sugar (packed)
2 eggs (can use egg substitute)
1 cup buttermilk*
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
2 1/2 cups flour, sifted
2 cups diced apples - small

*To Make Buttermilk - Pour 1 Tbsp. vinegar into a one-cup measuring cup and pour in milk to the top of cup. Let sit while mixing other ingredients.

*to lower fat, calories, & cholesterol use canola oil and 1/2 cup egg beaters.
In large mixing bowl, cream shortening and add sugars mixing well; (if using liquid oil just add sugars and mix) and then add eggs (or egg substitute).  Mix well and set aside.  In another mixing bowl. sift flour with other dry ingredients.  Add dry ingredients alternately with buttermilk to the cream mixture.  Mix completely and fold in diced apples.  Pour into a 9 x 13 inch baking pan.  Add the following topping before baking:

1/2 cup white sugar
1/2 tsp. cinnamon
1/2 cup chopped walnuts

Sprinkle above mixture evenly over top of cake mix.  Place pan in oven and bake at 350 degrees for 55-60 minutes.  Do toothpick test for doneness before removing.  Serve with Cool Whip or plain.  Can be served as a coffee cake for brunch or for entertaining guests.  Store in cool place with cover.
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