There are so many apple cakes out and about these days, and at least as many coffee cakes, and probably hundreds of cinnamon crumb type of cake situations, but I swear, this one wins on all counts.  I call it Brown Sugar Apple Cake because it has 2.5 cups of that sweet brown goodness.  So I might be failing a little when it comes to the expressed goals at our last twocarolines meeting to include more simple (hello- babka!) and healthy (um….nope) recipes.  I will keep those goals in mind in future postings, but for now, I will show you how to make what is truly one of the most delicious cakes in my repertoire. We usually eat it as a breakfast cake but it certainly has what it takes to star in a dessert cake show as well.  And you’re welcome to omit the apples, if you’re CRAZY! This cake won’t judge, it bakes up perfect either way.

For the cake:

1 stick butter

1 1/2 cups packed light brown sugar

2 large eggs

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup sour cream

1 teaspoon vanilla extract

2 cups peeled, cored and chopped apples (usually 2 large-medium apples)

Crumble Topping:

1/2 cup packed light brown sugar

1/2 cup all purpose flour

1/2 teaspoon cinnamon

4 tablespoons unsalted butter softened

Brown Sugar Glaze:

1/2 cup packed light brown sugar

1/2 teaspoon vanilla extract

2 tablespoons water

Make the Cake:

1. Preheat oven to 350.  Lightly grease a 9×13 glass baking dish with either butter or cooking spray.
2. In a large bowl, cream together the butter and sugar until light and fluffy.  Add the eggs 1 at a time, beating after the addition of each.
3. In a seperate bowl mix flour, baking soda, cinnamon and salt.
4. Add to the wet ingredients, alternating with the sour cream and vanilla.
5. Fold in the apples. Pour into prepared baking dish spreading out to the edges

Make the Topping:

1. In a bowl combine the sugar, flour, cinnamon, and butter, and mix until it resembles course crumbs.  Sprinkle topping over cake.
2. Bake until golden brown and set, 35-40 minutes.  Remove from the oven and let cool 5 minutes or so.

Make the Glaze:

1. Combine the sugar, vanilla, and water and mix until smooth.  Drizzle the cake with the glaze and let harden slightly.

I think this cake is best after it’s cooled down completely, but if you can’t help yourself go ahead and serve warm.  It keeps as long as it’s sealed for a good 3-4 days.

Recipe adapted from Emeril Lagasse Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze