Apple Crumb Cake

This is one of the best apple cakes.
You can't get this kind of goodness
in any grocery store or bakery.

Ingredients:
1/4 cup butter
2 Granny Smith apples
1/4 cup sugar
1/2 teaspoon lemon peel
1/2 teaspoon cinnamon
1/8 teaspoon mace
1/4 cup currants
1 1/3 cups flour
2 tablespoon sugar
1/2 teaspoon salt
1 package active dry yeast
1/2 cup water
1/4 cup butter
1 egg
1 teaspoon lemon peel
1/2 cup chopped pecans
3 tablespoon flour
1/8 cup confectioners sugar
2 tablespoon butter
1/4 teaspoon cinnamon

Directions:
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 baking sheet.
Put 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 loave.
Bake 25 minutes until lightly browned.
Remove from sheet. Let cool.