Just leave out the apples, currants & spices on this one?

Apple Crumb Cake - Entenmann's ®-Style

Filling:
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

Dough:
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

Topping:
3/4 cup chopped pecans
6 tablespoons flour
1/4 cup confectioner's sugar
3 tablespoons butter
1/4 teaspoon cinnamon

Melt butter in large skillet. Pare, core and slice apples to 1/2-inch pieces. Add apples to butter and cook, stirring, 8 minutes until tender. stir in sugar, lemon 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 F Gradually add to dry ingredients. Beat 2 minutes, Beat in egg, lemon 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 14x12-inches. Place on sheet. Spread 1/2 filling lengthwise down center of the dough. Starting about 3/4-inch for filling, cut 1-inch 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 30-35 minutes until lightly browned. Remove from sheet. Cool.