Measure 1+3/4 cups of the flour into a large mixer bowl. Add the yeast, blend. Measure water, milk, butter, sugar and salt into a pan. Heat until warm (120°-130°F), stirring constantly. Pour into flour-yeast mixture. Add eggs.  Beat 1/2 minute with electric mixer on low speed, scraping bowl. Beat 3 more minutes at high speed. STOP MIXER. Blend in the rest of the flour, currants, and extract. Cover bowl. Let rise in warm place until doubled...about 30 to 45 minutes.

While rising in the bowl, prepare Syrup and apples. Blend sugar and water in a saucepan Bring to a boil, then simmer 5 minutes, stirring occasionally. Add lemon juice. Pour 1 cup syrup into a small pan for later use. Add apples, lemon rind, and cinnamon to larger pan. Simmer 2 to 3 minutes more until apples are tender and golden. Add the butter. Pour into buttered 9 x 13-inch pan.

Pour raised batter over apple-mixture; spread evenly. Let rise again in warm place... 15 to 25 minutes until doubled. Bake 35 to 40 minutes in preheated 350°F oven. Place on rack. Prick cake with fork. Pour warm (reheat if necessary) syrup over cake until absorbed. Cool slightly. Loosen edges of cake. Place rack over top and invert on flat plate or tray. Cut into squares; or cut in squares in pan and serve upside down, topped with whipped cream.

*You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.