Granny Apple Pecan Crumb Cake
- 13 cup butter
- 4 each apples, granny smith
- 3/4 cup sugar
- 1 teaspoon lemon zest
- 1/2 teaspoon cinnamon
- 18 teaspoon mace
- 13 cup currants
- 2 1/2 cups flour, all-purpose
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 package yeast, active dry
- 3/4 cup water
- 13 cup butter
- 1 each eggs
- 1 teaspoon lemon zest
- 3/4 cup pecans chopped
- 6 tablespoons flour, all-purpose
- 1/4 cup powdered sugar
- 3 tablespoons butter
- 1/4 teaspoon cinnamon
- 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 andcurrants.
- 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 14"x12".
- Place on sheet.
- Spread 1/2 filling lenghtwise down center of the dough.
- Starting about 3/4 inch 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 375F (190C).
- Combine rest of ingredeints for topping.
- Sprinkle over loaves.
- Bake 30 to 25 minutes until lightly browned.
- Remove from sheet.
- Cool.
butter, apples, sugar, lemon zest, cinnamon, mace, currants, flour, sugar, salt, yeast, water, butter, eggs, lemon zest, pecans, flour, powdered sugar, butter, cinnamon
Taken from recipeland.com/recipe/v/granny-apple-pecan-crumb-cake-3148 (may not work)