Contributed By: lm5262
Emeril Lagasse (with a few tweeks from me!)
Moist, fabulous and always enjoyed!
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Total Preparation Time: 45 minutes
Ingredients:
Actual Cooking Time: 45 minutes
Number of Servings: More than 10
Meal Type: Breakfast & Brunch
Snack
Dessert
Ingredients
CAKE
1 stick Unsalted butter, softened
2 t. Butter
1.5 c. Packed dark brown sugar
2 Large eggs
2 c. Flour
1 t. Baking soda
1 t. Cinnamon (or 2 if you really like cinnamon)
1/2 t. Salt
1 c. Sour cream
1 t. Pure vanilla extract
4 cups Peeled cored and chopped apples
CRUMBLE TOPPING
1/2 c Packed dark brown sugar
1/2 c Flour
1/2 t Cinnamon
4 t. Unsalted butter, softened
SUGAR GLAZE
1/2 c Powdered sugar
1/2 t Vanilla extract
2 t Water
Preparation
Preheat oven to 350 degrees. Lightly grease a 13X9 glass baking dish with 2 t. butter.
In large bowl, cream together the stick of butter and sugar until light and fluffy. Add the eggs one at a time beating after each addition. In a separate bowl, sift together flour, baking soda, cinnamon, & salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish and spread to the edges.
To make the topping, in a bowl combine flour, cinnamon, sugar and butter and mix until it resembles course crumbs. Sprinkle the topping over the cake and bake until golden brown 35- 40 minutes. Remove from oven and cool 10 minutes or longer. To make the Glaze combine the ingredients and stir until smooth. Drizzle over the cake and let harden.
Cook's Notes
Emeril calls for a brown sugar glaze but it seems to make a heavier tasting cake ...I recommend the powdered sugar instead. Your apple choice will determine the final flavor! Galas will be sweeter than red delicious vs the tartness of a Granny Smith! With the abundance of the apple varieties, try different ones to determine which YOUR family prefers. No matter what you use it will be GREAT!
Nutrition Information