Apple Crumb Coffeecake
Ingredients| 1 1/4 cup sugar, divided |
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In 2 quart saucepan, combine 1/2 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 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 inch 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 350F for 45
minutes. Cool slightly before serving.
Servings: 6
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