Apple crumb coffee cake

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.