COFFEECAKE: Apple Crumb Coffeecake
Source of Recipe
Unknown
List of Ingredients
1 1/4 cups sugar, divided
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon corn syrup
2 cups McIntosh apples, peeled &chopped
1/4 cup dried currants
2 1/2 cups 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
Recipe
Preheat the oven to 350°F. In a saucepan, combine 1/2 cup of 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 a large mixing bowl, combine flour and remaining sugar. Using pastry blender, cut in the 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 the egg and the 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 for about 45 minutes or until golden and wooden pick inserted in centre comes out clean. Cool slightly before cutting into wedges.
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