APPLE CRUMB COFFEE CAKE

FOR APPLE MIXTURE:
1 1/4 cups sugar, divided
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon light corn syrup
2 cups chopped, peeled Michigan Apples
1/4 cup dried currants
FOR CRUMB TOPPING:
2 1/2 cups all-purpose flour
3/4 cup margarine, softened
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
FOR THE BATTER:
1 egg
3/4 cup buttermilk

Preheat oven to 350 degrees F. Coat a 9-inch cake pan with cooking spray.

TO PREPARE APPLE MIXTURE:
In 2-quart saucepan, combine 1/2 cup of the sugar, cornstarch, cinnamon and nutmeg. Add corn syrup, Apples and currants. Cook over medium heat, stirring frequently, until mixture thickens and begins to boil. Remove from heat and cool slightly.

TO PREPARE CRUMB TOPPING:
In 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 soda.

TO PREPARE THE BATTER:
Mix together egg and buttermilk. Add to dry ingredients, stirring only until combined.

ASSEMBLE AND BAKE:
Spread 2/3 batter over bottom of prepared cake pan. Spread 2/3 of apple mixture over batter. Dot remaining batter and apple mixture over top, spreading evenly. Sprinkle with reserved crumb topping mixture.

Bake in 350 F oven about 45 minutes or until golden and wooden pick inserted in center comes out clean. Cool slightly before cutting into wedges.

Servings: 8
Source: Michigan Apple Committee