Prep 30 mins
Cook 45 mins
This is an extremely moist and light coffee cake. The apples and brown sugar give it a wonderful melt-in-your-mouth flavour and the crumble topping is amazing! It's also very easy to prepare. It is modified from an Emeril Lagasse recipe. If you like nuts, you can also add some chopped walnuts, almonds, or pecans to the topping. This is great served warm or at room temperature.
- 118.29 ml unsalted butter
- 9.85 ml unsalted butter
- 236.59 ml packed light brown sugar (can use dark brown sugar, the cake will just be darker)
- 2 large eggs
- 473.18 ml all-purpose flour
- 4.92 ml baking soda
- 4.92 ml ground cinnamon
- 2.46 ml salt
- 236.59 ml yogurt (plain or flavoured) or 236.59 ml light sour cream or 236.59 ml sour cream
- 4.92 ml pure vanilla extract
- 709.77 ml peeled cored and chopped apples (use Granny Smith or another tart apple)
- 118.29 ml packed light brown sugar
- 118.29 ml all-purpose flour
- 2.46 ml ground cinnamon
- 59.16 ml unsalted butter, softened
- Preheat the oven to 350 degrees F. 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.
This is THE bomb! I am not much of a baker and it got raves from all! I have made this several times now, and I double the topping as we love it. I have also added walnuts or pecans to the topping. If having for dessert instead of breakfast, we have served with vanilla ice cream or a drizzle of caramel sauce over the top. Make this today, you will be asked for the recipe over and over again...it's that good! Thanks for posting blucoat.
just made this, husband went for 2nds. definately a hit!!! will make this often!!
Very moist and tasty. I used light butter without any problems. I did, however, forget to soften the butter for the topping. I ended up melting the butter, so I could get the cake in the oven. That said, what you see in my photos probably isn't the way it is supposed to look. My husband's comment was the flavors were very balanced. None of them over powered the other ones. This recipe is a keeper!