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Apple Crumb Kuchen




Source of Recipe


Anne


List of Ingredients






NUTTY CRUMB TOPPING
1/2 cup chopped pecans
1/4 cup light brown sugar -- firmly packed
1/4 cup all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
2 tablespoons margarine

DOUGH
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1 package Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
1 cup bran
1/2 cup margarine
1/2 cup water
1/4 cup milk
2 eggs
2 cups thinly sliced unpeeled baking apples (about 2 apples)



Recipe




Prepare Nutty Crumb Topping; Combine 1/2 cup pecans, chopped, 1/4 cup firmly packed light brown sugar, 1/4 cup all-purpose flour, two tablespoon granulated sugar and 1/4 teaspoon ground cinnamon; cut in 2 tablespoons margarine until crumbly. Set aside.

In large bowl, mix 3/4 cup flour, sugar, undissolved yeast and salt; set aside.

In small saucepan, heat bran, margarine, water and milk until very warm (125ºF to 130ºF); margarine does not need to melt. With electric mixer at medium speed, beat bran mixture and yeast mixture for 2 minutes, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. With spoon, stir in remaining flour to make a stiff batter.

Spread in greased 9-inch spring form pan. Arrange apple slices over batter in a circular pattern, overlapping slightly; top with Nutty Crumb Topping. Cover; let rise in warm, draft-free place until almost doubled in size, about 40 to 50 minutes.

Bake at 375ºF for 35 to 45 minutes or until toothpick inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Remove side of pan; cool completely on wire rack. Garnish as desired.