Recipe - Apple Current Coffee Cake

Three fourths cup Allpurpose flour
One half cup Pastry flour whole wheat
1 tablespoon Wheat germ toasted
1 teaspoon Baking powder
1 teaspoon Ground cinnamon
One half teaspoon Ground nutmeg
One half teaspoon Salt
1/8 teaspoon Ground ginger
1 lg Egg
2 lg Egg whites
One half cup Apple butter
One half cup Brown sugar, packed dark
1/3 cup Sugar and 1 One half TB
One fourth cup Vegetable oil Canola
2 teaspoon Vanilla extract
1 One half cup Granny Smith apples
Peeled
Coarsely chopped(1 lg
Apple)
One fourth cup Currents dried
2 tablespoon 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
8inch square baking pan with nonstick cooking spray. In a mediumsized
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 One half tablespoon 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip