Wednesday, October 9, 2013

Apple Coffee Cake with Crumble Topping

 I had originally seen this recipe on the Food Network. The recipe was from Emeril. I lightened it up by using light sour cream, reducing the butter and eliminating the caramel sauce. This is a very good crumb cake! It has a very light texture and tastes really, really good warm.

Apple Coffee Cake with Crumble Topping

1/2 cup 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 light 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

  1. Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with cooking spray.In a large bowl, cream together 1/2 cup butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. Add the sour cream and vanilla, beat until combined.
  2. In a medium bowl combine the flour, baking soda, cinnamon, and salt. add the dry ingredients to the wet ingredients.
  3.  Fold in the apples.
  4.  Pour into the prepared baking dish, spreading out to the edges.
  5. 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.
  6. 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.