| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Brunch, Cakes, Desserts |
6 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Sugar; divided |
| 1 |
tb |
Cornstarch |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 1 |
tb |
Light corn syrup |
| 2 |
c |
Apples; peeled and chopped |
| 1/4 |
c |
Currants |
| 2 1/2 |
c |
Flour |
| 3/4 |
c |
Margarine; softened |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 |
|
Egg |
| 3/4 |
c |
Buttermilk vegetable shortening spray |
INSTRUCTIONS
In 2 quart saucepan, combine 1/2 cup sugar, cornstarch, cinnamon and
nutmeg. Add corn syrup, apples and currants. Cok over medium heat,
stirring frequently until mixture thickens. Remove from heat and cool
slightly.
In a 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 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 2/3 of the
batter over bottom of pan. Spread 2/3 of the apple mixture over batter.
Dot with remaining batter and apple mixture, spreading evenly. Sprinkle
with reserved crumb mixture. Bake at 350F for 45 minutes. Cool slightly
before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Do you want to know the master planner? God!”