| 1 | In 2 quart saucepan, combine ?cup sugar, cornstarch, cinnamon and nutmeg. |
| 2 | Add corn syrup, apples and currants. |
| 3 | Cok over medium heat, stirring frequently until mixture thickens. |
| 4 | Remove from heat and cool slightly. |
| 5 | in a large mixing bowl, combine flour and remaining ?cup sugar. |
| 6 | Using pastry blender, cut in margarine until mixture resembles coarse crumbs. |
| 7 | Remove ?cup and set aside for topping. |
| 8 | to remaining mixture, stir in salt, baking powder and baking soda. |
| 9 | Mix egg and buttermilk together. |
| 10 | Add dry ingredients to egg-buttermilk mixture, stirring only until combined. |
| 11 | spray a 9 inch round cake pan with vegetable spray. |
| 12 | Spread 2/3 of the batter over bottom of pan. |
| 13 | Spread 2/3 of the apple mixture over batter. |
| 14 | Dot with remaining batter and apple mixture, spreading evenly. |
| 15 | Sprinkle with reserved crumb mixture. |
| 16 | Bake at 350f for 45 minutes. |
| 17 | Cool slightly before serving. |
