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Ingredients Jump to Instructions ↓

  1. 1 1/4 c Sugar -- divided

  2. 1 tb Cornstarch

  3. 1/2 ts Cinnamon

  4. 1/4 ts Nutmeg

  5. 1 tb Light corn syrup

  6. 2 c Apples -- peeled and chopped

  7. 1/4 c Currants

  8. 2 1/2 c Flour

  9. 3/4 c Margarine -- softened

  10. 1/4 ts Salt

  11. 1/2 ts Baking powder

  12. 1/2 ts Baking soda

  13. 1 Egg

  14. 3/4 c Buttermilk

  15. -vegetable shortening spray

  16. 2 quart saucepan, combine

  17. 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

  18. 3/4 cup sugar. Using pastry blender, cut in margarine

  19. 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

  20. 9 inch round cake pan with vegetable spray. Spread

  21. 2/3 of the batter over bottom of pan. Spread

  22. 2/3 of the apple mixture over batter. Dot with

  23. 350F for 45 minutes. Cool slightly before serving.

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