Apple Up and Down Cake

My suggestion: line a 9 x 9 inch cake pan or large deep dish pie plate with wax paper. Melt the butter in a small glass cup in the microwave, stir in brown sugar, cinnamon and nutmeg. Spread as evenly as possible over the wax paper. Original recipe used 10 inch skillet with ovenproof handle. Arrange apple slices (or chunks) in butter sauce. Combine flour, baking powder and salt on a piece of wax paper or in a mixing bowl. In second bowl, beat together sugar, egg, egg white, oil, milk and vanilla. Combine with dry ingredients until just blended. Fold in currants (or raisins) and grated apple. Leave the skin on the apple for extra fiber if you are using a food processor for the grating. Pour into pan over apple layer. Bake at 350 F for 25 to 30 minutes or until cake tester inserted in center of cake comes out clean. Set aside to let cool. Carefully invert pan and remove cake to serving plate. Makes 12 servings. Each serving 161 calories 24 g carbohydrate, 2 g protein, 6 g fat 1 starch choice, 1 fruit, 1 fat Source: Choice Desserts by Kay Spicer 1986 Shared and tested by Elizabeth Rodier