I made this apple coffee cake recently and as it was baking the house smelled wonderful--just like fall. I was surprised to discover one large apple made two cups of chopped, and I threw in an extra 1/3 of a cup. This coffee cake would go well with hot apple cider...and a roaring fire.
Ingredients:
1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
1 1/2 cups packed light brown sugar
2 large eggs
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup light sour cream
1 teaspoon pure vanilla extract
2 cups apples, cored & chopped
Brown Sugar Topping:
1/2 cup packed light brown sugar
1/4 cup all purpose flour
1/4 cup whole wheat 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
Preheat the oven to 350. Lightly grease a 13" x 9" 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 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.
