Wednesday, October 24, 2012

Apple Coffee Cake

I'm a shameless baking self-promoter.   I post pictures of my successes up on Facebook.   Friends ask "where are you bringing that?"  A few weeks ago when I made the Toasted Coconut Pound Cake and the Chocolate Walnut Sticky Buns, I flat out said that I was bringing them to church the following day.   Needless to say it didn't hurt attendance in the Sunday School class that I was faciliating. 
I made this the following week to take to church.    It is really good, but really rich.  A lot of brown sugar went into this baby.  
This recipe comes from the Food Network and you can click here to see the original recipe in all its sugary glory.    Serve it straight out of the oven, or pop it in the microwave for 30 seconds before you dig in.     You can definitely enjoy this in smaller servings...sharing the love and calories around with your friends and family. 
You can make this a day in advance.   I prepared the cake batter and spread it in the pan and then put it in the fridge.  The next morning, I put the topping on and put it in the oven.  
What You Need
1 stick 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 vanilla
2 cups peeled, cored and chopped apples (three small Granny Smith apples did the job)

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

What You Do

Preheat the oven to 350 degrees F. Line your 13 by 9-inch baking dish with foil and spray with cooking spray (always thinking of the easy cleanup....always). 

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 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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