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.

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