Apple Coffee Cake with Crumble Topping


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Chef: Quinn Emmett

Serves: 12

Preheat: 350

"Borrowed" from Emeril's portfolio, this one rocks with coffee in the morning, or ice cream in the evening (or if your Bob, ice cream and red wine in the early, early AM).


1 stick unsalted butter
2 tsp unsalted butter
1 1/2 cup packed light brown sugar
2 whole large eggs
2 cup all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup sour cream
1 tsp pure vanilla extract
2 cup peeled, cored and chopped apples
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 tsp ground cinnamon
4 tbsp unsalted butter, softened
1/2 cup packed light brown sugar
1/2 tsp vanilla extract
2 tbsp water

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 with coffee or ice cream!