1 1/4 c Sugar — divided
1 tb Cornstarch
1/2 ts Cinnamon
1/4 ts Nutmeg
1 tb Light corn syrup
2 c Apples — peeled and chopped
1/4 c Currants
2 1/2 c Flour
3/4 c Margarine — softened
1/4 ts Salt
1/2 ts Baking powder
1/2 ts Baking soda
1 Egg
3/4 c Buttermilk
-vegetable shortening spray
In 2 quart saucepan, combine 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 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 baking soda. Mix egg and buttermilk together. Add dry ingredients to egg-buttermilk mixture, stirring only until combined. Spray a 9 inch round cake pan with vegetable spray. Spread 2/3 of the batter over bottom of pan. Spread 2/3 of the apple mixture over batter. Dot with
remaining batter and apple mixture, spreading evenly. Sprinkle with reserved crumb mixture. Bake at 350F for 45 minutes. Cool slightly before serving.