Name: Entenmann's Apple Crumb Cake
Ingredients: 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 Chopped pecans; 6 tb Flour; 1/4 c Confectioner's sugar; 3 tb Butter; 1/4 ts Cinnamon

One design you are to pursue to the end of time – the enjoyment of God in time and in eternity. Desire other things so far as they tend to this; love the creature, as it leads to the Creator. But in every step you take, be this the glorious point that terminates your view. Let every affection, and thought and word, and action, be subordinate to this. Whatever you desire or fear, whatever you seek or shun, whatever you think speak, or do, be it in order to your happiness in God, the sole end, as well as source, of your being.

John Wesley

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs		Cakes, Fruits	2	Servings

INGREDIENTS

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	Chopped pecans
6	tb	Flour
1/4	c	Confectioner's sugar
3	tb	Butter
1/4	ts	Cinnamon

INSTRUCTIONS

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 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. Formatted for MM7 by Marge Nemeth-GNFK05B
Posted to recipelu-digest Volume 01 Number 259 by "Campbell"
<lauriec@flash.net> on Nov 15, 1997

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