Apple Crumb Cake With Apple And Currants Topping
|Sugar||25 Gram (1 Tablespoon)|
|Warm milk||125 Milliliter (1/2 Cup, 110°F, 43°C)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|All purpose flour||225 Gram (1 1/2 Cup)|
|Butter||25 Gram (2 Tablespoon)|
|Grated lemon peel||1 Tablespoon (Peel Of 1 Lemon)|
|Apples||2 1⁄2 Pound, peeled, cored and sliced (1.25 Kilogram)|
|All purpose flour||2 1⁄3 Cup (37.33 tbs) (350 Gram)|
|Sugar||200 Gram (1 Cup)|
|Vanilla sugar||25 Gram (2 Tablespoon)|
|Butter||200 Gram, cut in small pieces (3/4 Cup Plus 2 Tablespoons)|
|Dried currants||100 Gram (Generous 1/2 Cup)|
To make yeast dough, stir a pinch of sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour, remaining sugar and salt into a large bowl.
Melt butter; cool slightly.
Lightly beat butter, egg and lemon peel into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough lightly.
Cover and let rise in a warm place 1 hour.
Grease a 15-1/2x10-1/2-inch (39x27-cm) cake pan.
Knead risen dough lightly; roll out to fit cake pan.
Place dough in greased pan.
To make topping, place apples in overlapping rows on dough.
Let rise in a warm place 15 minutes.
Preheat oven to 400°F (205°C).
Sift flour, unflavored sugar and vanilla sugar into a large bowl.
Cut in butter with a pastry blender or 2 knives until mixture resembles crumbs.
Spread crumb topping over apples; sprinkle with currants.
Bake 25 to 35 minutes or until apples are soft and crumb topping is golden.
Cool slightly in pan then cut into slices.