Apple Crumb Coffee Cake
Ingredients:
- 1 1/4 cups sugar, divided
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon light corn syrup
- 2 cups chopped, peeled Michigan Apples
- 1/4 cup dried currants
- 2 1/2 cups all-purpose flour
- 3/4 cup margarine, softened
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg
- 3/4 cup buttermilk
- Vegetable cooking spray
Servings:
8 servings
In 2-quart saucepan, combine 1/2 cup of the sugar, cornstarch, cinnamon and nutmeg. Add corn syrup, apples and currants. Cook over medium heat, stirring frequently, until mixture thickens and begins to boil. Remove from heat and cool slightly.
In 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 soda.
Mix together egg and buttermilk. Add to dry ingredients, stirring only until combined. Spread 2/3 batter over bottom of round 9-inch cake pan coated with cooking spray. Spread 2/3 of apple mixture over batter. Dot remaining batter and apple mixture over top, spreading evenly. Sprinkle with reserved crumb topping mixture.
Bake in 350°F oven about 45 minutes or until golden and wooden pick inserted in center comes out clean. Cool slightly before cutting into wedges.
