Apple current coffee cake

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