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Entenmann's Apple Crumb Cake
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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1/3 cup butter
4 Granny Smith apples
3/4 cup sugar
1 teaspoon lemon peel
1/2 teaspoon cinnamon
1/8 teaspoon mace
1/3 cup currants
2 1/2 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1 package active dry yeast
3/4 cup water
1/3 cup butter
1 egg
1 teaspoon lemon peel
3/4 cup chopped pecans
6 tablespoons flour
1/4 cup confectioners' 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 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 degrees.
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 by 12 inches. Place on sheet. Spread 1/2 filling
lengthwise down center of the dough. Starting about 3/4-inch from
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
degrees. Combine rest of ingredients for topping. Sprinkle over loaves.

Bake 30 to 35 minutes until lightly browned. Remove from sheet. Cool.

This recipe yields ?? servings.

© 2008
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