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Recipe Name: Apple Current Coffee Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 9

3/4 Cup(s) All-Purpose Flour
1/2 Cup(s) Pastry flour, whole wheat
1 Tablespoon(s) Wheat germ, toasted
1 Teaspoon(s) Baking Powder
1 Teaspoon(s) Ground cinnamon
1/2 Teaspoon(s) Ground nutmeg
1/2 Teaspoon(s) Salt
1/8 Teaspoon(s) Ground ginger
1 Egg
2 Egg whites
1/2 Cup(s) Apple Butter
1/2 Cup(s) Brown sugar, packed dark
1/3 Cup(s) Sugar, and 1 1/2 TB
1/4 Cup(s) Vegetable oil, Canola
2 Teaspoon(s) Vanilla extract
1 1/2 Cup(s) Granny smith apples
Coarsely chopped, 1 lg
Apple), Apple
1/4 Cup(s) Currents, dried
2 Tablespoon(s) Walnuts, toasted
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. 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. With a rubber spatula or wooden
spoon, stir in apples, currants and walnuts. Turn the batter into the
prepared pan, spreading evenly. Sprinkle1 1/2 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. Let cool in the pan on
a rack for 10 minutes. Cut into squares and serve warm. (5/6 '93
Eating Well) Recipe By : From: Ladies Home Journal- August 1991

Nutrition (calculated from recipe ingredients)
Calories: 265
Calories From Fat: 71
Total Fat: 8.1g
Cholesterol: 20.7mg
Sodium: 211.1mg
Potassium: 202.9mg
Carbohydrates: 45.9g
Fiber: 1.7g
Sugar: 34.7g
Protein: 3.6g

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