Apple Butter Coffee Cake
|Corn muffin mix||8 1⁄2 Ounce (8 1/2 Package)|
|Wheat germ||1⁄4 Cup (4 tbs) (Use Either Toasted Or Untoasted)|
|Beaten egg/1/4 cup frozen egg product, thawed||1|
|Milk||1⁄3 Cup (5.33 tbs)|
|Pumpkin pie spice||3⁄4 Teaspoon (Apple Pie Spice)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Apple butter||1⁄4 Cup (4 tbs)|
1. Grease an 8 x 8 x 2-inch baking pan; set aside. In a medium mixing bowl combine muffin mix and the 1/4 cup wheat germ. In another bowl combine the egg or the egg product, 1/2 cup apple butter, milk, and pumpkin or apple pie spice. Add egg mixture all at once to wheat germ mixture, stirring just till combined. Pour the batter into the prepared pan.
2. For topping, stir together brown sugar, 1/4 cup wheat germ, and 1/4 cup apple butter. Spoon mixture in small mounds atop batter in pan. Using a knife, marble the mixture through batter. Bake in a 350° oven for 25 to 30 minutes or till a wooden toothpick inserted near center comes out clean. Cool slightly.
3. Cut cake into 8 or 9 wedges. If desired, sift powdered sugar over each and serve with additional apple butter.