Apple Current Coffee Cake

70 minutes Prep: 10 minutes Cook: 60 minutes

167 calories per serving view nutrition facts

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3/4	cup	flour, all-purpose
1/2	cup	pastry flour, whole wheat
1	tablespoon	wheat germ	toasted
1	teaspoon	baking powder
1	teaspoon	cinnamon	ground
1/2	teaspoon	nutmeg	ground
1/2	teaspoon	salt
1/8	teaspoon	ginger	ground
1	each	egg	large
2	each	egg whites	large
1/2	cup	apple butter
1/2	cup	brown sugar	packed, dark
1/3	cup	sugar	and 1 1/2 tb
1/4	cup	vegetable oil	canola
2	teaspoons	vanilla extract
2	medium	apples, granny smith	peeled, coarsely chopped, 1 1/2 cups
1/4	cup	currants	dried
2	tablespoons	walnuts	toasted

To toast nuts: Preheat oven to 350 deg.

Spread nuts in a pie plate and bake for 8 to 10 minutes, or until fragrant.

Let cool before chopping.

Position rack in center of oven; preheat to 350 deg.

Coat the inside of an 8-inch square baking pan with nonstick cooking spray.

In a medium-sized bowl, stir together flours, wheat germ, baking powder, cinnamon, nutmeg, salt and ginger.

In a mixing bowl, combine whole egg, egg whites, apple butter, sugars, oil and vanilla; beat with an electric mixer until well blended.

Add the flour mixture and beat at low speed just to blend.

With a rubber spatula or wooden spoon, stir in apples, currants and walnuts.

Turn the batter into the prepared pan, spreading evenly.

Sprinkle1 1/2 tb sugar evenly over top.

Bake for 45 to 50 minutes, or until the top is golden and a cake tester inserted in the center comes out clean.

Let cool in the pan on a rack for 10 minutes.

Cut into squares and serve warm.

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Serving Size 65g

Amount per Serving

Calories 167 38% of calories from fat