---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple Crumb Cake (Mrs. Entemann's)
 Categories: Cakes, Fruits
      Yield: 2 Servings
 
    1/3 c  Butter
      4    Granny Smith apples
    3/4 c  Sugar
      1 ts Lemon peel
    1/2 ts Cinnamon
    1/8 ts Mace
    1/3 c  Currants
  2 1/2 c  Flour
      3 tb Sugar
    1/2 ts Salt
      1 pk Active dry yeast
    3/4 c  Water
    1/3 c  Butter
      1    Egg
      1 ts Lemon peel
    3/4 c  Pecans; chopped
      6 tb Flour
    1/4 c  Confectioner's sugar
      3 tb Butter
    1/4 ts Cinnamon

  Preparation time: 1 hour
  Total time: 4 hours

  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 suygar, 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 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 14x12". 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
  temperatue 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.

  Formatted for MM7 by Marge Nemeth (GNFK05B)
 
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