3/4 c All-purpose flour
1/2 c Pastry flour — whole wheat
1 tb Wheat germ — toasted
1 ts Baking powder
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Salt
1/8 ts Ground ginger
1 lg Egg
2 lg Egg whites
1/2 c Apple butter
1/2 c Brown sugar, packed — dark
1/3 c Sugar — and 1 1/2 TB
1/4 c Vegetable oil — Canola
2 ts Vanilla extract
1 1/2 c Granny Smith apples —
Peeled Coarsely chopped(1 lg Apple) 1/4 c Currents — dried
2 tb 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