So says my little brother who happened to stop by this morning as I was pulling the coffee cake out of the oven. “It’s good but you ruined it with the apples.” After his tough critique, he helped himself to another piece. He cracks me up!
If you’re a fan of apples, cinnamon, and brown sugar this is the coffee cake for you! It’s crazy delicious, creating this amazing aroma in the whole house. Paul loved it, and even Peter (my little bro) reluctantly admitted enjoying it.
Disclaimer: I despise peeling and coring apples. I don’t know why, it’s just one of my quirks. Normally I would ask Paul to do this tedious job, but I sent him to the store for more brown sugar (this recipe calls for a lot of brown sugar). Shocker, I was unprepared. Anyway, I digress. Because Paul was detained elsewhere, the peeling and coring was left to me. As much as I dislike this chore, it was well worth it.
This is a true treat and perfect for a cold fall or winter morning. Your house will be warmed by the smell of cinnamon and your belly will be happily content.
Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze (care of Emeril Lagasse)
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: 1/2 cup packed light brown sugar, 1/2 teaspoon vanilla extract, 2 tablespoons water
DIRECTIONS: Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter. 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 or on a piece of parchment, 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.
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 to 40 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.