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Apple Crumb Kuchen




Source of Recipe


Anne


List of Ingredients






NUTTY CRUMB TOPPING
1/2 cup chopped pecans
1/4 cup light brown sugar -- firmly packed
1/4 cup all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
2 tablespoons margarine

DOUGH
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1 package Fleischmann's� Rapid Rise Yeast
1/2 teaspoon salt
1 cup bran
1/2 cup margarine
1/2 cup water
1/4 cup milk
2 eggs
2 cups thinly sliced unpeeled baking apples (about 2 apples)



Recipe




Prepare Nutty Crumb Topping; Combine 1/2 cup pecans, chopped, 1/4 cup firmly packed light brown sugar, 1/4 cup all-purpose flour, two tablespoon granulated sugar and 1/4 teaspoon ground cinnamon; cut in 2 tablespoons margarine until crumbly. Set aside.

In large bowl, mix 3/4 cup flour, sugar, undissolved yeast and salt; set aside.

In small saucepan, heat bran, margarine, water and milk until very warm (125�F to 130�F); margarine does not need to melt. With electric mixer at medium speed, beat bran mixture and yeast mixture for 2 minutes, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. With spoon, stir in remaining flour to make a stiff batter.

Spread in greased 9-inch spring form pan. Arrange apple slices over batter in a circular pattern, overlapping slightly; top with Nutty Crumb Topping. Cover; let rise in warm, draft-free place until almost doubled in size, about 40 to 50 minutes.

Bake at 375�F for 35 to 45 minutes or until toothpick inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Remove side of pan; cool completely on wire rack. Garnish as desired.