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1 1/4 c Sugar -- divided
1 tb Cornstarch
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,
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.
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