Apple Crumb Cake (Mrs. Entemann's) Recipe

Step 1

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 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 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. Preparation time 1 hour. Total time 4 hours.

By Marge Nemeth - When I make this, my husband calls me Mrs. Entenmann!!


Things You'll Need

  • 1/3c Butter
  • 4 Granny Smith Apples
  • 3/4c Sugar
  • 1ts Lemon peel
  • 1/2ts Cinnamon
  • 1/8ts Mace
  • 1/3c Currants
  • 2 1/2c Flour
  • 3tb Sugar
  • 1/2ts Salt
  • 1pk Active dry yeast
  • 3/4c Water
  • 1/3c Butter
  • 1 Egg
  • 1ts Lemon peel
  • 3/4c Chopped pecans
  • 6tb Flour
  • 1/4c Confectioner's sugar
  • 3tb Butter
  • 1/4ts Cinnamon

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