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.
Enjoy!
Apple Coffee Cake with Crumble Topping
Cake:
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
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
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened
- 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.
- In a medium bowl combine the flour, baking soda, cinnamon, and salt. add the dry ingredients to the wet ingredients.
- 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.
- 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.
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