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| | Apple Crumb Cake
2 1/4 cups of all purpose flour
1 cup of sugar
1/2 teaspoon of salt
1 package of active dry yeast
1/2 cup of milk
1/2 cup of butter or margarine
2 eggs, at room temperature
2 large apples, cored and sliced
2 teaspoons of ground cinnamon
In a small bowl, combine 1 cup of flour, 1/2 cup of sugar, salt and yeast. In small saucepan over low heat, heat milk and 1/4 cup of butter until mixture is very warm but you can still hold your finger in it (120º to 130ºF.). Butter does not need to melt completely. With mixer at low speed, gradually pour liquid into dry ingredients, beat until just blended. At medium speed, beat 2 minutes, scarping bowl with rubber spatula. Add eggs and 1/2 cup of flour or enough to make a thick batter; continue beating 2 minutes, scraping bowl occasionally. With spoon, stir in 1/2 cup of flour to make a stiff batter.
Grease 9 by 9 inch baking pan. Spread batter evenly into pan, arrange apple slices over batter. In a small bowl, combine remaining 1/2 cup of sugar, remaining 1/4 cup of flour and cinnamon. With pastry blender or two knives, cut in remaining 1/4 cup of butter until mixture is crumbly. Sprinkle over apples. Cover with towel, let rise in warm place (80º to 85ºF.), free from draft, until doubled about 1 hour.
Preheat oven to 375ºF. Bake 35 minutes or until golden. Cool in pan on wire rack 10 minutes. Remove from pan, serve warm. 8 servings |
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