Apple Current Coffee Cake

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Title: Apple Current Coffee Cake
Categories: Breakfast
Yield: 9 Servings

3/4 c All-purpose flour
1/2 c Pastry flour -- whole wheat
1 tb Wheat germ -- toasted
1 ts Baking powder
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Salt
1/8 ts Ground ginger
1 lg Egg
2 lg Egg whites
1/2 c Apple butter
1/2 c Brown sugar, packed -- dark
1/3 c Sugar -- and 1 1/2 TB
1/4 c Vegetable oil -- Canola
2 ts Vanilla extract
1 1/2 c Granny Smith apples --
Peeled
Coarsely chopped(1 lg
Apple)
1/4 c Currents -- dried
2 tb 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.
Sprinkle1 1/2 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. (5/6 '93 Eating Well)

Recipe By :

From: Ladies Home Journal- August 1991

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