You won't believe this till you try it!

1 cup bean puree made with pinto beans
1/2 cup shortening
1 cup sugar
1 egg
1/2 cup apple butter
1 1/2 cups flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1 cup diced, peeled apple

Prepare bean puree. Grease three 8 " round cake pans. Preheat oven to 350 degrees.
In a medium bowl, cream shortening and sugar until light and fluffy. Add egg; continue beating until light. Stir in bean puree and apple butter.
Sift together flour, baking powder, salt, cinnamon, cloves and all spice into a medium bowl.
Stir flour mixture into bean mixture until blended. Mix in diced apple. Pour into greased pans and bake for 30-40 minutes until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes, remove from pans and cool on racks.
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Coffee Icing:
4 cups powdered sugar
4 tbs. butter or margarine
pinch of salt
4 - 5 tbs. strong coffee

In a small bowl, combine powdered sugar, butter and salt. Beat with electric mixer on low speed until blended. Add 3-4 tbs. of coffee. Beat till smooth. Beat in remaining coffee 1 tsp. at a time as needed for spreading consistency.
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Apple Topping:
2 tbs. lemon juice
2 tbs. water
1 apple, unpeeled, cored, sliced thin
Pecan or walnut halves

In a small bowl, combine water and lemon juice. Dip apple slices into lemon juice mixture to prevent darkening. Arrange apple slices and nuts on top of cake
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Variation:
To make a sheet cake, bake in a greased 13x9 baking pan for 40-50 minutes. Cool in cake pan.
Prepare only half the icing. Cover top of cooled cake with icing. Makes 1 sheet cake