Yield: 9 Servings
Measure | 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 -- |
\N \N | Peeled |
\N \N | Coarsely chopped(1 lg |
\N \N | 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