Marilyn Martin's Recipe

Entemanns Apple Cake

Category: Recipes

Entenmann's Apple Cake

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 tablespoon 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 tablespoon flour
1/4 cup confectioners sugar
3 tablespoon butter
1/4 teaspoon cinnamon

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 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 F.

Gradually add to dry ingredients. Beat 2 minutes. Beat in egg, peel and 3/4 cup flour. With mixer, beat 2 minutes. Stir in remaining flour.

Cover, let rest 20 minutes. Grease 2 baking sheets. Put 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 degrees F. Combine rest of ingredients for topping. Sprinkle over loaves.

Bake 25 minutes until lightly browned. Remove from sheet. Let cool.

Makes 2 Cakes