Apple Crumb Cake
Ingredients
1/3 C. butter
4 granny smith apples
3/4 C. sugar
1 tsp. lemon peel
1/2 tsp. cinnamon
1/8 tsp. mace
1/3 C. currants
2 1/2 C. flour
3 Tbsp. sugar
1/2 tsp. salt
1 packet active dry yeast
3/4 C. water
1/3 C. butter
1 egg
1 tsp. lemon peel
3/4 C. chopped pecans
6 Tbsp. flour
1/4 C. confectioner’s sugar
3 Tbsp. butter
1/4 tsp. cinnamon
Cooking Instructions
Melt butter in large skillet. Pare, core and slice apples to 1/2 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 C. flour, sugar, salt and yeast. In small saucepan, combine water and butter. Heat on low flame until 120. Gradually add mixture to dry ingredients. Beat 2 minutes, Beat in egg, peel and 3/4 C. flour. With mixer, beat 2 minutes. Add the remaining flour. Cover and let rest 20 minutes. Grease 2 baking sheets. Place half the dough on well-floured work surface, roll to 14 x 12 inch. Place on sheet. Spread 1/2 filling lengthwise down center of the dough. Starting about 3/4 inch 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 temperature 10 minutes. Preheat oven to 375. Combine rest of ingredients for topping. Sprinkle over loaves. Bake 30-25 minutes until lightly browned. Remove from sheet. Cool.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)