This week, we'll be jumping into Cake recipes! Some pound cakes, coffee cakes, spice, carrot, chocolate, and more!!! Please read each recipe with regards to flour: sometimes you can use all-purpose flour BUT sometimes you need to use cake flour, which is processed especially for velvety texture. In a pinch :) you CAN substitute all-purpose flour for cake flour: this recipe below is a good one, and the cornstarch helps the normal compromise of the substitution..so you still have a finer texture. ~~~~~~~~~~~~~~~~~~~~~~~~~ To substitute CAKE flour for ALL-PURPOSE flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour.  ~~~~~~~~~~~~~~~ Make your own CAKE flour- one cup sifted cake flour can be substituted with 3/4 cup (84 grams) sifted bleached all-purpose flour plus 2 tablespoons (15 grams) cornstarch.

Note the yeast in the batter.........I have used raisins instead of currants......very good! ~~~~~~~~~~~ 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 (or raisins) 2 1/2 Cups Flour 3 Tablespoons 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 Tablespoons Flour 1/4 Cup Powdered/ Confectioner's sugar 3 Tablespoons 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. Then 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. Set aside. In small saucepan, combine water and butter. Heat on low flame til melted and warm (NOT HOT......it will kill the yeast.) Gradually add to dry ingredients.....(flour-salt-sugar-yeast) Beat 2 minutes, Beat in egg, peel and 3/4 cup flour. With mixer, beat 2 minutes. Add remaining flour, stir in. Cover, let rest 20 minutes. Grease 2 baking sheets. Place half the dough on well floured work surface, roll to 14"x12". Place on sheet. Spread 1/2 filling lenghtwise 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 F. Combine rest of ingredients for topping. Sprinkle over loaves. Bake 30-25 minutes until lightly browned. Remove from sheet. Cool.