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Emeril's Best Coffee Cake
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Rating : 0
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Main Ingredient
Apples
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Category: Breakfast
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
This recipe is for the large coffee cake made in a 13x9 pan. It can be halved and baked in a round cake pan. This recipe is great for every combo you can think of. I have used fresh blueberries and pecans. Apples, pears and walnuts. Dried cranberries, raisins and strawberries. Use what you like! As with the apples, I have added granola and nuts to my toppings for an extra crunch. Also, adding nutmeg and cloves really punches up the flavor.
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Posted By: MarySue
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Posted On: May 17, 2020
Number of Servings:
Ingredients:
- 1 sticks - Unsalted butter plus 2 tsp
- 1 1/2 cups - Brown sugar
- 2 - Large eggs
- 2 cups - Flour (King Arthur unbleached works best)
- 1 teaspoons - Baking soda
- 1 teaspoons - Cinnamon
- 1/2 teaspoons - Salt
- 1 cups - Sour cream (avoid non-fat; lowfat is okay)
- 1 teaspoons - Vanilla
- 2 cups - Apples peeled, chopped
- 1/2 cups - Brown sugar
- 1/2 cups - Flour
- 1/2 teaspoons - Cinnamon
- 4 tablespoons - Butter soft
Directions:
Mix butter and brown sugar until creamy. Add eggs one at a time using mixer. Alternate flour mixture and sour cream/vanilla to butter/brown sugar/egg mixture. Fold in apples. Pour into lightly-greased 13x9 pan. Add crumble topping. Bake at 350° for 40-50 minutes.
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