Instructions: Lightly grease an 8-inch square baking pan; set aside. In a medium bowl, combine the oat bran, flour, cinnamon, baking powder, baking soda, salt and nutmeg. Stir with a wooden spoon to combine. Add the currants and toss well to coat.

In a small bowl, whisk together orange juice, buttermilk, molasses, egg whites, oil and vanilla. Add the diced apple. Stir into dry ingredients until just combined.

Pour the batter into the prepared pan and bake for 35 minutes in a 375-degree oven. Check halfway through the baking and cover cake with foil if browning too quickly. The cake is done when a cake tester inserted in the center comes out dry. Let the cake cool in the pan for 25 minutes. Run a knife around the edges of the pan and invert the cake onto a wire rack.

NOTES : Using apples with no sugar added. Baking apples, like red astrachan, may be in stores at the end of summer.

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