APPLE BUTTER COFFEE CAKE

FOR THE CAKE:
1 (8-1/2 ounce) package corn muffin mix
1/4 cup toasted or untoasted wheat germ
1 beaten egg or 1/4 cup frozen egg product, thawed
1/2 cup apple butter
1/3 cup milk
3/4 teaspoon pumpkin pie spice or apple pie spice
FOR THE TOPPING:
1/4 cup packed brown sugar
1/4 cup toasted or untoasted wheat germ
1/4 cup apple butter
TO SERVE:
Powdered sugar (optional)
Apple butter (optional)

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease a 8x8x2-inch baking pan.

In a medium bowl combine muffin mix and the first 1/4 cup wheat germ. In another bowl combine the egg, 1/2 cup apple butter, milk, and pumpkin or apple pie spice. Add the egg mixture all at once to the wheat germ mixture, stirring just till combined. Pour the batter into the prepared baking pan.

TO MAKE THE TOPPING:
In a small bowl stir together brown sugar, the remaining 1/4 cup wheat germ, and 1/4 cup apple butter. Spoon mixture in small mounds atop batter in pan. Using a knife, marble the mixture through the batter.

Bake in a 350 degree F oven for 25 to 30 minutes or till a wooden toothpick inserted near center comes out clean.

TO SERVE:
Sift powdered sugar over each serving and serve with additional apple butter, if desired. Serve warm.

Makes 8 or 9 servings
Source: Better Homes and Gardens