Repeat Offender

Okay, there’s a good chance I’ve made this one before and blogged about it years ago.  Maybe I’m just losing my creative touch.  Or maybe I’m just addicted to the same seasonal flavors as the years roll on by.  Either way, I don’t really care.  This is just darn good!

Earlier this week I was chatting with my lovely friend/coworker, Connie.  She was asking me what I was going to bake today.  As I explained that I wasn’t sure because I wanted to try a frittata, completely not caring that Paul does not like frittata’s (that’s right, I’m a terrible wife).  However, my frittata hesitation was the fact that it would just be the two of us eating it.  I didn’t think it would save well for the following day’s breakfast.  So then we both started throwing out ideas and Connie suggested something with apples because fall is hopefully cruising into the Central Coast.

Well I just thought that was a fabulous idea!  I’m determined to celebrate the arrival of fall even though it’s supposed to be in the 80’s this week.  Dear Lord, when will it cool down enough to wear jeans and sweaters and boots?

Sorry, I went on a bit of a rampage there.  To get back to the point, Connie’s suggestion inspired today’s recipe.  It’s easy as pie (baking pun intended ~ I crack myself up!), will fill your home with the aroma of cinnamon and brown sugar, and delicious!

Enjoy!

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze (recipe care of Emeril Lagasse)

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INGREDIENTS:

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.

 

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