1 1/4 c Sugar; divided
1 tb Corn starch
1/2 ts Cinnamon
1/4 ts Nutmeg
1 tb Light corn syrup
2 c Apples; peeled and chopped
1/4 c Currants
2 1/2 c Flour
3/4 c Margarine; softened
1/4 ts Salt
1/2 ts Baking powder
1/2 ts Baking soda
1 Egg
3/4 c Buttermilk
Vegetable shortening spray
In 2 quart saucepan, combine 1/2 cup sugar, corn starch, cinnamon,
and nutmeg. Add corn syrup, apples, and currants. Cook over medium
heat, stirring frequently until mixture thickens. Remove from heat
and cool slightly.
In a large mixing bowl, combine flour and remaining 3/4 cup sugar.
Using pastry blender, cut in margarine until mixture resembles
coarse crumbs. Remove 1/2 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" round cake pan with vegetable spray. Spread 2/3 of the
batter over bottom of pan. Spread 2/3 of the apple mixture over
batter. Dot with remaining batter and apple mixture, spreading
evenly. Sprinkle with reserved crumb mixture. Bake at 350 F for
45 minutes. Cool slightly before serving.
