Apple Coffee Cake
WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE
Submitted by: Norma Greenlee, Lynnville, IN
Ingredients:
CAKE;
1 STICK PLUS 2 TEASPOONS BUTTER
1 1/2 CUPS PACKED LIGHT BROWN SUGAR
2 LARGE EGGS
2 CUPS ALL-PURPOSE FLOUR
1 TEASPOON SODA
1 TEASPOON CINNAMON
1/2 TEASPOON SALT
1 CUP SOUR CREAM
1 TEASPOON VANILLA
2 CUPS PEELED, CORED AND CHOPPED APPLES
TOPPING;
1/2 CUP PACKED LT BR SUGAR
1/2 CUP FLOUR
1/2 TEASPOON CINNAMON
4 TABLESPOONS BUTTER AT ROOM TEMPERATURE
GLAZE;
1/2 CUP PACKED LT BR SUGAR
1/2 TEASPOON VANILLA
2 TABLESPOONS WATER
Directions:
PREHEAT OVEN TO
350 DEGREES. LIGHTLY GREASE A 13-9 GLASS BAKING DISH WITH 2 TEASPOONS BUTTER.
IN A LARGE BOWL, CREAM TOGETHER THE REMAINING STICK OF BUTTER AND SUGAR UNTIL
LIGHT AND FLUFFY.
ADD THE EGGS ONE
AT A TIME, BEATING AFTER THE ADDITION OF EACH. IN A SEPARATE BOWL SIFT
TOGETHER THE FLOUR, SODA, CINNAMON AND SALT. ADD TO THE WET INGREDIENTS,
ALTERNATING WITH THE SOUR CREAM AND VANILLA.
FOLD IN THE CHOPPED APPLES. POUR INTO THE PREPARED BAKING DISH AND SPREAD
EVENLY 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 ABOUT 35 TO 45
MINUTES. REMOVE FROM THE OVEN AND LET COOL ON WIRE RACK FOR ABOUT 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. SERVE WARM