Apple current coffee cake
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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