Apple crumb coffeecake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Sugar; divided |
| 1 | tablespoon | Cornstarch |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Nutmeg |
| 1 | tablespoon | Light corn syrup |
| 2 | cups | Apples; peeled and chopped |
| ¼ | cup | Currants |
| 2½ | cup | Flour |
| ¾ | cup | Margarine; softened |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| 1 | Egg | |
| ¾ | cup | Buttermilk vegetable shortening spray |
Directions
In 2 quart saucepan, combine ½ cup sugar, cornstarch, cinnamon and nutmeg. Add corn syrup, apples and currants. Cok over medium heat, stirring frequently until mixture thickens. Remove from heat and cool slightly.
In a large mixing bowl, combine flour and remaining ¾ cup sugar.
Using pastry blender, cut in margarine until mixture resembles coarse crumbs. Remove ½ cup and set aside for topping.
To remaining mixture, stir in salt, baking powder and baking soda.
Mix egg and buttermilk together. Add dry ingredients to egg-buttermilk mixture, stirring only until combined.
Spray a 9 inch round cake pan with vegetable spray. Spread ⅔ of the batter over bottom of pan. Spread ⅔ of the apple mixture over batter. Dot with remaining batter and apple mixture, spreading evenly. Sprinkle with reserved crumb mixture. Bake at 350F for 45 minutes. Cool slightly before serving.