Entenmann's Apple Crumb Cake
Yield
1 cakePrep
10 minCook
60 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
butter
|
|
| 4 | each |
Granny Smith apples
|
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
lemon zest
|
|
| ½ | teaspoon |
cinnamon
|
|
| ⅛ | teaspoon |
mace
|
|
| ⅓ | cup |
currants
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 3 | tablespoons |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | package |
yeast, active dry
|
|
| ¾ | cup |
water
|
|
| ⅓ | cup |
butter
|
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
lemon zest
|
|
| ¾ | cup |
pecans
chopped |
|
| 6 | tablespoons |
all-purpose flour
|
|
| ¼ | cup |
powdered sugar
|
|
| 3 | tablespoons |
butter
|
|
| ¼ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
butter
|
|
| 4 | each |
Granny Smith apples
|
|
| 177 | ml |
sugar
|
|
| 5 | ml |
lemon zest
|
|
| 2.5 | ml |
cinnamon
|
|
| 0.6 | ml |
mace
|
|
| 79 | ml |
currants
|
|
| 591 | ml |
all-purpose flour
|
|
| 45 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1 | package |
yeast, active dry
|
|
| 177 | ml |
water
|
|
| 79 | ml |
butter
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
lemon zest
|
|
| 177 | ml |
pecans
chopped |
|
| 9E+1 | ml |
all-purpose flour
|
|
| 59 | ml |
powdered sugar
|
|
| 45 | ml |
butter
|
|
| 1.3 | ml |
cinnamon
|
|
Directions
Melt butter in large skillet.
Pare, core and slice apples to ½ inch pieces.
Add apples to butter and cook, stirring, 8 minutes until tender.
stir in sugar, peel, cinnamon, mace and currants.
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 ¾ 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 inch x12 inch.
Place on sheet.
Spread ½ filling lenghtwise down center of the dough.
Starting about ¾ inches 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℉ (190℃). Combine rest of ingredeints for topping.
Sprinkle over loaves. Bake 25 to 30 minutes until lightly browned.
