This Entenmann’s-style apple crumb cake is a comforting, old-fashioned treat that combines tender yeast dough with a rich, spiced apple filling. The recipe features a beautiful braided presentation, making it perfect for weekend brunches, holiday gatherings, or as a special afternoon tea accompaniment. The filling is packed with tart Granny Smith apples, plump currants, and warm spices like cinnamon and mace, balanced by the sweetness of sugar and lemon zest. The dough is brushed with butter and topped with a generous layer of buttery pecan crumbs that bake to a golden, crunchy perfection. While the preparation involves some hands-on time for rolling and braiding, the result is a deeply flavorful, aromatic cake that feels homemade and indulgent. Serve it warm with a cup of coffee or tea for a truly satisfying experience.
Entenmann’s Apple Crumb Cake
Description
This Entenmann's-style apple crumb cake is a comforting, old-fashioned treat that combines tender yeast dough with a rich, spiced apple filling. The recipe features a beautiful braided presentation, making it perfect for weekend brunches, holiday gatherings, or as a special afternoon tea accompaniment. The filling is packed with tart Granny Smith apples, plump currants, and warm spices like cinnamon and mace, balanced by the sweetness of sugar and lemon zest. The dough is brushed with butter and topped with a generous layer of buttery pecan crumbs that bake to a golden, crunchy perfection. While the preparation involves some hands-on time for rolling and braiding, the result is a deeply flavorful, aromatic cake that feels homemade and indulgent. Serve it warm with a cup of coffee or tea for a truly satisfying experience.Directions
-
Melt the butter in a large skillet over medium heat.
-
Peel, core, and slice the Granny Smith apples into 1/2-inch pieces.
-
Add the apple pieces to the melted butter and cook, stirring occasionally, for about 8 minutes until tender.
-
Stir in the sugar, lemon peel, cinnamon, mace, and currants.
-
Continue cooking for another 15 minutes, stirring frequently, until the mixture is thick and most of the liquid has evaporated.
-
Remove from heat and allow the apple filling to cool completely.
-
In a large mixing bowl, combine the flour, sugar, salt, and the active dry yeast.
-
In a small saucepan, heat the water and butter together over low heat until the butter is melted and the mixture reaches approximately 120°F.
-
Gradually pour the warm water-butter mixture into the dry ingredients while stirring.
-
Beat the mixture for 2 minutes, then beat in the egg, lemon peel, and 3/4 cup of the remaining flour.
-
Beat with a mixer for another 2 minutes until the dough is smooth.
-
Stir in the remaining flour just until combined.
-
Cover the bowl and let the dough rest for 20 minutes.
-
Grease two baking sheets with oil or butter.
-
Turn half of the dough onto a well-floured work surface and roll it out into a 14x12 inch rectangle.
-
Transfer the rolled dough to one of the prepared baking sheets.
-
Spread half of the cooled apple filling lengthwise down the center of the dough.
-
Starting about 3/4 inch from the filling, cut 1-inch wide strips diagonally from the filling to the edges of the dough on both sides.
-
Alternately fold the opposite strips of dough at angles across the filling to create a braided effect.
-
Fold the ends of the dough over the filling to seal the loaf.
-
Repeat the rolling, filling, and braiding process with the remaining dough and filling on the second baking sheet.
-
Brush a large piece of waxed paper with vegetable oil and loosely cover the loaves.
-
Top with plastic wrap and refrigerate for 2 hours.
-
Remove from the refrigerator, uncover, and let the loaves stand at room temperature for 10 minutes.
-
Preheat the oven to 375°F (190°C).
-
In a small bowl, combine the flour, confectioner's sugar, butter, chopped pecans, and cinnamon to make the topping.
-
Sprinkle the crumb topping evenly over both loaves.
-
Bake for 25 to 30 minutes until the tops are lightly browned and the dough is cooked through.
-
Remove the loaves from the baking sheets and allow them to cool completely before serving.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 1736.2kcal
- % Daily Value *
- Total Fat 78.0g120%
- Saturated Fat 31.1g156%
- Cholesterol 156.8mg53%
- Sodium 2920.2mg122%
- Total Carbohydrate 239.9g80%
- Dietary Fiber 13.4g54%
- Sugars 83.9g
- Protein 26.3g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
