Thursday, January 8, 2009

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

This is an Emeril Lagasse recipe that I tried the other day on a whim. I wasn't sure what to expect but it turned out so good! The recipe looks long, but it is actually really easy to make. The cake is really moist and tastes amazing with the freshly baked apples inside and crumbled topping on the outside. My house smelled so yummy while I was baking this. I didn't make the glaze and drizzle it on and it was still very delicious so I bet it would be even better with the glaze.
Apple Crumble Coffee Cake
  • 1 stick plus 2 teaspoons unsalted butter
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 cups peeled, cored and chopped apples
*crumble topping*
  • 1/2 cup packed light brown sugar
  • 1/2 cup all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, softened
*brown sugar glaze*
  • 2 tablespoons water
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
preheat oven to 350 degrees. lightly grease a 13x9 inch glass baking dish with 2 teaspoons of the butter.
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in a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. add the eggs 1 at a time, beating after the addition of each. in a separate bowl, sift together the flour, baking soda, cinnamon and salt. add to the wet ingredients alternating with the sour cream and vanilla. fold in the apples. pour into the prepared baking dish, spreading out to the edges.
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to make the topping, in a bowl, combine the sugar, flour, cinnamon and butter, and mix until it resembles coarse crumbs. sprinkle the topping over the cake and bake until golden brown and set, 35-40 minutes. remove from the oven and let cool on a wire rack for at least 10 minutes.
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to make the glaze, in a bowl, combine the sugar, vanilla and water and mix until smooth. drizzle the cake with the glaze and let harden slightly. serve warm.

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