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Apple Crumb Cake With Apple And Currants Topping

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Ingredients
  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)
  Salt 1 Pinch
  Butter 25 Gram (2 Tablespoon)
  Egg 1
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Apple
Interest: 
Everyday

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