Sunday, June 5, 2011

Lazy Sunday Coffee Cake

It's been a crazy weekend, my social calendar full of drinks with friends, pool parties, and a slight headache to boot. Sunday is usually my day to myself, to do what I want, bake what I want, and most of all, EAT what I want. Today's recipe is brought to you by Emeril Lagasse. It's a moist Apple Coffee Cake with a Brown Sugar Glaze that creates just enough crunch once it hardens over the top of the cinnamon sugar crumble. Served warm with a glass of milk made the perfect afternoon snack.

Apple Coffee Cake


  • 1 stick plus 2 tsp. unsalted butter, softened
  • 1 1/2 cups packed 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
  • 1tsp. pure vanilla extract
  • 2 cups peeled, cored, and chopped apples
Crumble Topping:
  • 1/2 cup packed 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 brown sugar
  • 1.2 tsp. pure vanilla extract
  • 2 tbsp. water
Preheat the oven to 350 degrees. Lightly grease a 13x9 inch baking dish with 2 tsp. of butter. 

In a stand mixer, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs one at a time, beating after the addition of each. In a separate bowl, sift together flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Put into prepared baking dish, spreading out to edges. 

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, 40-45 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes. 

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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