Recipe - Entenmanns Apple Crumb Cake

1/3 cup Butter
4 Granny Smith Apples
Three fourths cup Sugar
1 teaspoon Lemon peel
One half teaspoon Cinnamon
1/8 teaspoon Mace
1/3 cup Currants
2 One half cup Flour
3 tablespoon Sugar
One half teaspoon Salt
1 pack Active dry yeast
Three fourths cup Water
1/3 cup Butter
1 Egg
1 teaspoon Lemon peel
Three fourths cup Chopped pecans
6 tablespoon Flour
One fourth cup Confectioner's sugar
3 tablespoon Butter
One fourth teaspoon Cinnamon

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 currents. 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 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 One half 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 3025 minutes until lightly
browned. Remove from sheet. Cool. Preparation time 1 hour. Total time 4
hours. Formatted for MM7 by Marge NemethGNFK05B
Posted to recipeludigest Volume 01 Number 259 by "Campbell"
lauriec@flash.net on Nov 15, 1997