Ingredients Jump to Instructions ↓

  1. 3/4 cup All-purpose flour

  2. cup Pastry flour -- whole wheat

  3. 1 tablespoon Wheat germ -- toasted

  4. 1 teaspoon Baking powder

  5. 1 teaspoon Ground cinnamon

  6. teaspoon Ground nutmeg

  7. teaspoon Salt

  8. teaspoon Ground ginger

  9. 1 large Egg

  10. 2 larges Egg whites

  11. cup Apple butter

  12. cup Brown sugar, packed -- dark

  13. cup Sugar -- and 1 1/2 TB

  14. cup Vegetable oil -- Canola

  15. 2 teaspoons Vanilla extract

  16. 1 1/2 cup Granny Smith apples --

  17. Peeled

  18. Coarsely chopped(1 lg

  19. Apple)

  20. cup Currents -- dried

  21. 2 tablespoons Walnuts -- toasted

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. With a rubber spatula or wooden spoon, stir in apples, currants and walnuts. Turn the batter into the prepared pan, spreading evenly.

  4. Sprinkle1½ tb 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.

  5. Let cool in the pan on a rack for 10 minutes. Cut into squares and serve warm. (⅚ '93 Eating Well)

  6. Recipe By :

  7. From: Ladies Home Journal- August 1991 File


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