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.