Entenmann's Apple Crumb Cake
Source of Recipe
A Copy Cat Recipe
List of Ingredients
1/3 cup butter
4 granny smith apples
3/4 cup sugar
1 teaspoon lemon peel
1/2 teaspoon cinnamon
1/8 teaspoon mace
1/3 cup currants
2 1/2 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1 package active dry yeast
3/4 cup water
1/3 cup butter
1 egg
1 teaspoon lemon peel
3/4 cup chopped pecans
6 tablespoons flour
1/4 cup confectioner's sugar
3 tablespoons butter
1/4 teaspoon cinnamon
Recipe
Melt butter in large skillet. Pare, core and slice apples to 1/2" 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 120F Gradually
add to dry ingredients. Beat 2 minutes, Beat in egg, peel and 3/4 cup
flour. With mixer, beat 2 minutes. Add remaining 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 lengthwise down center of the dough. Starting about 3/4" for
filling, cut 1" 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
temperature 10 minutes. Preheat oven to 375 F. Combine rest of ingredients
for topping. Sprinkle over loaves.
Bake 30-25 minutes until lightly browned. Remove from sheet. Cool.
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