apple current coffee cake

Categories
None
Yield
9 Servings
MeasureIngredient
¾ cup All-purpose flour
½ cup Pastry flour -- whole wheat
1 tablespoon Wheat germ -- toasted
1 teaspoon Baking powder
1 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
½ teaspoon Salt
⅛ teaspoon Ground ginger
1 large Egg
2 larges Egg whites
½ cup Apple butter
½ cup Brown sugar, packed -- dark
⅓ cup Sugar -- and 1 1/2 TB
¼ cup Vegetable oil -- Canola
2 teaspoons Vanilla extract
1½ cup Granny Smith apples --
  Peeled
  Coarsely chopped(1 lg
  Apple)
¼ cup Currents -- dried
2 tablespoons Walnuts -- toasted

To toast nuts: Preheat oven to 350 deg. Spread nuts in a pie plate and bake for 8 to 10 minutes, or until fragrant. Let cool before chopping.

Position rack in center of oven; preheat to 350 deg. Coat the inside of an 8-inch square baking pan with nonstick cooking spray. In a medium-sized bowl, stir together flours, wheat germ, baking powder, cinnamon, nutmeg, salt and ginger. In a mixing bowl, combine whole egg, egg whites, apple butter, sugars, oil and vanilla; beat with an electric mixer until well blended. Add the flour mixture and beat at low speed just to blend.

With a rubber spatula or wooden spoon, stir in apples, currants and walnuts. Turn the batter into the prepared pan, spreading evenly.

Sprinkle1½ tb sugar evenly over top. Bake for 45 to 50 minutes, or until the top is golden and a cake tester inserted in the center comes out clean.

Let cool in the pan on a rack for 10 minutes. Cut into squares and serve warm. (⅚ '93 Eating Well)

Recipe By :

From: Ladies Home Journal- August 1991 File

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