Monday, September 21, 2009

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

It is finally starting to cool down, and my favorite time of year is here! I love fall for its cooler weather, the transition to orange and yellow leaves, and the food- especially cooking and baking with apples and pumpkin.



Having received some apples from our friends, I was on a mission to bake a coffee cake with them. This was a wonderfully moist, delicious, and light coffee cake. The batter was light and fluffy, and I loved all the aromas and flavors of fall in one recipe. This recipe includes ingredients that you would have on hand in your pantry, and it was easy to prepare. Next time, I would increase the apples to 2.5-3 cups- I love having an apple in every bite! One tip I learned: You want to make sure you dissolve your brown sugar (for the glaze) as much as possible to avoid the "grainy" texture of the sugar. I made the glaze after I popped the cake in the oven, whisked the ingredients well, and let it sit on top of the cooktop/oven rage, allowing the warmth of the oven to help melt the sugar. Once the cake was done, I poured the glaze evenly over the cake- the heat of the cake really soaked in the brown sugar glaze. Don't leave off the glaze- it really makes the cake!

Ingredients:
Cake
1 stick plus 2 teaspoons unsalted butter, softened (Used cooking spray, so omitted 2 tsp butter)
1-1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup sour cream (Used fat-free)
1 tsp pure vanilla extract
2 cups peeled, cored and chopped apples (I would increase to 2.5-3 cups)

Crumble Topping
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 tsp ground cinnamon
4 Tbsp unsalted butter, softened

Brown Sugar Glaze
1/2 cup packed light brown sugar
1/2 tsp vanilla extract
2 Tbsp water

Directions:
To make the Cake
1. Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish (3-qt rectangular glass baking dish) with 2 teaspoons of the butter.
2. In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy.
3. Add the eggs 1 at a time, beating after the addition of each.
4. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt.
5. Add to the wet ingredients, alternating with the sour cream and vanilla.
6. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the Topping
1. Combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs.
2. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes (I baked for 37 minutes).
3. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the Glaze
1. In a bowl, combine the sugar, vanilla, and water and mix until smooth.
2. Drizzle the cake with the glaze and let harden slightly. Serve warm.



Source: Emeril Lagasse

1 comments:

Joelen said...

Perfect dish for the fall!

 
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