Yield: 9 Servings
|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|
|⅛ teaspoon||Ground ginger|
|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 --|
|\N \N||Coarsely chopped(1 lg|
|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