Apple Current Coffee Cake
Yield
10 servingsPrep
10 minCook
60 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
all-purpose flour
|
|
| ½ | cup |
whole-wheat pastry flour
|
|
| 1 | tablespoon |
wheat germ
toasted |
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
nutmeg
ground |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
ginger
ground |
|
| 1 | each |
eggs
large |
|
| 2 | each |
egg whites
large |
*
|
| ½ | cup |
apple butter
|
*
|
| ½ | cup |
brown sugar
packed, dark |
*
|
| ⅓ | cup |
sugar
and 1 1/2 tb |
|
| ¼ | cup |
vegetable oil
canola |
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | medium |
Granny Smith apples
peeled, coarsely chopped, 1 1/2 cups |
|
| ¼ | cup |
currants
dried |
|
| 2 | tablespoons |
walnuts
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
all-purpose flour
|
|
| 118 | ml |
whole-wheat pastry flour
|
|
| 15 | ml |
wheat germ
toasted |
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
nutmeg
ground |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
ginger
ground |
|
| 1 | each |
eggs
large |
|
| 2 | each |
egg whites
large |
*
|
| 118 | ml |
apple butter
|
*
|
| 118 | ml |
brown sugar
packed, dark |
*
|
| 79 | ml |
sugar
and 1 1/2 tb |
|
| 59 | ml |
vegetable oil
canola |
|
| 1E+1 | ml |
vanilla extract
|
|
| 2 | medium |
Granny Smith apples
peeled, coarsely chopped, 1 1/2 cups |
|
| 59 | ml |
currants
dried |
|
| 3E+1 | ml |
walnuts
toasted |
|
Directions
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.
Sprinkle1½ tablespoons 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.
