Recipe: Emeril Lagasse's Apple Coffee Cake, Illustrated
- 1 stick unsalted butter
- 1 1/2 cups light brown sugar
- 2 large eggs
- 2 cups flour
- 1 tspn baking soda
- 1 tspn cinnamon
- 1/2 tspn salt
- 1 cup sour cream
- 1 tspn vanilla extract
- 2 cups peeled, chopped apples
Apple Coffee Cake
For once I found a recipe I did not feel the need to alter. Although I have not added Starbucks Via to this recipe, the result would go great with a cup of their coffee (or with my beloved cup of Philtered Soul from Philz). Coffee cakes are great for any occasion, and when paired with a sweet glaze and filled with pieces of Granny Smith apple, this coffee cake is beyond scrumptious.
Source: Food Network
PHOTO ONE: Preheat the oven to 350F.
PHOTO TWO: Combine butter and sugar.
PHOTO THREE: Beat until "fluffy." This word is often misused. Essentially beat until fully incorporated and crumbly.
PHOTO FOUR: Beat in eggs, one at a time.
PHOTO FIVE: In separate bowl, combine flour, baking soda, salt, and cinnamon.
PHOTO SIX: Put together sour cream and vanilla.
PHOTO SEVEN: Alternate mixing dry ingredients and sour cream into batter. Beat until fully incorporated. If you are not paying attention, like myself (I was watching the So You Think You Can Dance finale and entertaining my dog), you may think you are done and transfer the batter to a pre-greased 9X13 pan.
PHOTO EIGHT: If you have not already, core, peel, and chop your apples.
PHOTO NINE: Add the apples to your batter (mine was safely transferred back to the bowl) and fold into mixture until all pieces are covered.
PHOTO TEN: Spread your batter in your 9X13 prepared pan, making sure it extends into all corners and is relatively even throughout.
- 1/2 cup light brown sugar
- 1/2 cup flour
- 1/2 tspn cinnamon
- 4 tbsps unsalted butter
Brown Sugar Crumble Topping
Coffee cake is not truly coffee cake without the topping: a sweet and crumbling mix of brown sugar. It is what distinguishes coffee cake from other breakfast pastries and cakes.
PHOTO ONE: Combine brown sugar, flour, cinnamon, and butter.
PHOTO TWO: Beat until butter is completely creamed. I then found it useful to knead the mixture by hand to make sure everything was evenly distributed. Beat again on high to create big crumbs.
PHOTO THREE: Crumble topping, where else, on top of your spread batter. Smooth over by hand to make sure entire surface is covered.
PHOTO FOUR: Bake for 35 to 40 minutes (as with all baked goods, a toothpick inserted in the center should come out clean once done) until golden brown.
- 1/2 cup light brown sugar
- 1/2 tspn vanilla extract
- 2 tbsps water
Brown Sugar Glaze
If you do not like your breakfasts on the sweet side, you can skip the glaze on the coffee cake. As I do, however, it was a must.
PHOTO: The easiest part tastes the best! Mix together water, brown sugar, and water.
PHOTO TWO: Drizzle glaze over coffee cake. Allow to harden. Portion and enjoy!
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