Apple Crumb Coffeecake

Directions

In 2 quart saucepan, combine ½ cup sugar, cornstarch, cinnamon and nutmeg.

Add corn syrup, apples and currants.

Cook over medium heat, stirring frequently until mixture thickens.

Remove from heat and cool slightly.

In a large mixing bowl, combine flour and remaining ¾ cup sugar.

Using pastry blender, cut in margarine until mixture resembles coarse crumbs.

Remove ½ 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 ⅔ of the batter over bottom of pan.

Spread ⅔ of the apple mixture over batter.

Dot with remaining batter and apple mixture, spreading evenly.

Sprinkle with reserved crumb mixture.

Bake at 350℉ (180℃) for 45 minutes.

Cool slightly before serving.