• 5 cups sifted flour
• 1 teaspoon almond
• 1 cup sugar
• 1 teaspoon mace
• 1 cup milk
• 1 teaspoon salt
• 3 whole eggs
• 4 medium sized apples
• ½ cup butter
• ½ cup sugar
• 2 yeast cakes
• 1 teaspoon cinnamon, optional
• 1 teaspoon vanilla

Dissolve yeast in one-half cup lukewarm milk. Add one teaspoon of sugar and let stand for 10 minutes. Heat the other half cup milk only warm enough to melt butter and sugar. Cool to lukewarm. Add salt to eggs, beat well and add to butter mixture. Add 4 cups of flour and beat thoroughly with spoon. Let stand until double in bulk, about one hour. Work down with spoon. Add remaining cup of flour and beat thoroughly. Let rise until double in bulk. Spread on well floured board and roll to one-half inch thickness. Cover with peeled and sliced apples, half cup sugar and cinnamon, if you like. Roll like jelly roll and seal edges. Butter an 8x12 pan, sprinkle with bread crumbs and fill with coffee cake. Let rise for one-half hour. Bake one hour in 350° oven. Remove from oven and top with lucre or butter icing while warm.