Emeril’s Apple Coffee Cake

The Banker is not one for big breakfasts.  I gave up even asking if he wanted me to make anything years ago.  Now, Saturday mornings finds him running to the donut shop for the kids while I sleep in my warm, cozy bed.  So really, I’m thankful he doesn’t want me to cook in the morning.  I didn’t need the extra calories from pancakes anyway.

However, there is the occasional event that warrants something a little more special.  Like when you have house guests you want to impress.  Thank you JennyRambles for introducing me to the wonderful world of Apple Coffee Cake a la Emeril Legasse.

I’ll admit that this is a labor of love kind of dish.  It doesn’t exactly throw itself together and I seem to create plenty of dirty dishes in the process.  But a few dishes in the sink isn’t enough to scare me off.  Plus, The Banker normally starts in on those before I’m even putting the dish into the oven.

This wonderful breakfast treat will surely make your kitchen smell heavenly.  Whether you have house guests to impress, an occasion to celebrate or you just want a delicious apple cake, this is the recipe for you.  I promise, you won’t regret it.

Eat.  And enjoy every bite.

sam

Emeril’s Apple Coffee Cake with Crumble Topping

Prep time: 30-60 minutes (depends on how good you are in the kitchen)
Baking time: 45 minutes
Serves: 12 (or 8 really hungry people)

Original Recipe from Food Network

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

Directions

  • Preheat the oven to 350 degrees F
  • 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, sift together the flour, baking soda, cinnamon, and salt.
  • Add the flour mixture 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.
  • For the topping, combine the sugar, flour, cinnamon, and butter in a small bowl and mix with a fork 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.

BTS Tip:

I have always skipped the Brown Sugar Glaze found in the original recipe.  I find the cake to be perfect without it and my leftovers aren’t soggy when I heat it up.