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Apple Crumb Cake
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 1879
% Daily Value**
Total Fat 66g
Saturated Fat 24g
Unsaturated Fat 11g
Cholesterol 215mg
Sodium 861mg
Total Carbohydrate 305g
Dietary Fiber 22g
Sugars 157g
Protein 32g
Vitamin A  28%Vitamin C  42%
Calcium  14%Iron  28%
Potassium  34%Vitamin E  12%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Apple Crumb Cake

Recipe Tags: Cake Recipes

Date Added: May 20, 2018


1 Egg lightly beaten
3/4 Cup Water
1 Teaspoon Lemon peel
3/4 Cup Sugar
1/3 Cup Butter or margarine
1/2 Teaspoon Salt to taste
1/3 Cup Currants
1/8 Teaspoon Mace
1/2 Teaspoon Cinnamon
2 1/2 Cups Flour
1 Package Dry Yeast active
1/4 Cup Confectionery Sugar
3/4 Cup Pecan Chopped
4 Granny Smith Apples
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1. Melt butter in large skillet.

2. Pare,core and slice apples to 1/2" pieces.

3. Add apples to butter and cook, stirring, 8 minutes until tender.

4. stir in suygar, peel, cinnamon, mace andcurrants.

5. Cook 15 minutes, stirring until thickened.

6. Cool. In large bowl, combine 1 cup flour, sugar,salt and yeast.

7. In small saucepan, combine water and butter.

8. Heat on low flame until 120 F Gradually add to dry ingredients.

9. Beat 2 minutes, Beat in egg, peel and 3/4 cup flour.

10. With mixer, beat 2 minutes. Add remianing flour, stir in.

11. Cover, let rest 20 minutes. Grease 2 baking sheets.

12. Place half the dough on well floured work surface, roll to 14"x12".

13. Place on sheet. Spread 1/2 filling lenghtwise down center of the dough,.

14. Starting about 3/4" for filling, cut 1" wide strips diagonally from filling to edges of dough.

15. Alternately fold opposite strips of dough at angles across filling.

16. Fold ends over filling. Brush large piece of waxed paper with vegetable oil.

17. Loosely cover sheet. Top with plastic wrap.

18. Refrigerate 2 hours. Uncover, let stand at room temperatue 10 minutes.

19. Preheat oven to 375 F. Combine rest of ingredeints for topping.

20. Sprinkle over loaves. Bake 30-25 minutes until lightly browned. Remove from sheet. Cool.

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Dietary Notes:
This recipe is high in Vitamin A with 28% of your daily recommended intake per serving. This recipe is high in Vitamin C with 42% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Yeast, Butter, Gluten, Natural Sweeteners, Fructose Malabsorption, Pecan, Apple, Citric Acid allergies.
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