Entenmann's-Style Apple Crumb Cake
Ingredients:
- 1/3 cup Butter
- 4 Granny Smith Apples
- 3/4 cup Sugar
- 1 tsp Lemon peel
- 1/2 tsp Cinnamon
- 1/8 tsp Mace
- 1/3 cup Currants
- 2 1/2 cup Flour
- 3 Tbsp Sugar
- 1/2 tsp Salt
- 1 Package Active dry yeast
- 3/4 cup Water
- 1/3 cup Butter
- 1 Egg
- 1 tsp Lemon peel
- 3/4 cup Chopped pecans
- 6 Tbsp Flour
- 1/4 cup Confectioner's sugar
- 3 Tbsp Butter
- 1/4 tsp Cinnamon
Preparation:
Melt butter in large skillet. Pare,core and slice apples to 1/2-inch pieces.
Add apples to butter and cook, stirring, 8 minutes until tender.stir in suygar, peel, cinnamon, mace andcurrants.
Cook 15 minutes, stirring until thickened. Cool.
In large bowl, combine 1 cup flour, sugar,salt and yeast. In small saucepan,combine water and butter.Heat on low flame until 120 ° F Gradually add to dry ingredients. Beat 2 minutes, beat in egg, peel and 3/4 cup flour.
With mixer, beat 2 minutes. Add remianing flour, stir in. Cover, let rest 20 minutes. Grease 2 baking sheets. Place half the dough on well floured work surface, roll to 14"x12". Place on sheet.
Spread 1/2 filling lenghtwise down center of the dough.
Starting about 3/4-inch for filling, cut 1-inch wide strips diagonally from filling to edges of dough. Alternately fold opposite strips of dough at angles across filling. Fold ends over filling.
Brush large piece of waxed paper with vegetable oil. Loosely cover sheet. Top with plastic wrap. Refrigerate 2 hours. Uncover, let stand at room temperatue 10 minutes.
Preheat oven to 375° F. Combine rest of ingredeints for topping. Sprinkle over loaves. Bake 30-25 minutes until lightly browned. Remove from sheet and let cool.
Servings: Print This Page
