Over the long Victoria Day weekend, I went on a trip and stayed at a quaint bed and breakfast. The trip was to explore the city of Victoria, BC, but a big part of me was excited to be staying at a B&B instead of a typical hotel like I'm used to. Obviously I was mostly excited about the gourmet breakfast; I seriously love breakfast foods (eggs, bacon, pastries and other baked goods, yummmm!) and I always abuse the breakfast buffets at hotels whenever I go on vacation. Anyway, at the particular B&B we went to, their specialty was eggs Benedict, and they also serve freshly baked muffins for the guests while they wait for the gourmet breakfast to be cooked. I had expected all of these after reading reviews online prior to my trip, but what caught me off guard was a very delicious apple coffee cake that they served!
I actually never really had coffee cake before, and this one was so simple but delicious. What I liked the most was the apple filling it had. Unfortunately, I neglected to ask for the recipe or even the name of the cake, so I had to scour for recipes myself. I googled "apple coffee cake" and this cake is one of the first few results, so I decided to try it.
This cake is moist and even more delicious after the next day, but I find it a little on the sweet side. Brown sugar is the major ingredient here; it shows up in the cake, the streusel, and the glaze. If I were to make this again, I think I would just skip the glaze, and maybe reduce the streusel proportions, since it yielded quite a lot. (BTW, I know the picture below looks far from appetizing, but it tasted MUCH better than it looked!)
By the way, this turned out very different from the cake I had at the B&B, because after asking around at Bake Bake Bake, I found out that what I was looking for is really the Apple Pie Coffee Cake. D'oh! That's okay, it'll be the next coffee cake I make!
Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze
recipe from Emeril Lagasse
yields 1 9x13-inch cake
1 stick + 2 tsp unsalted butter
1 1/2 cups packed light brown sugar
2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup sour cream
1 tsp vanilla extract
2 cups apples (peeled, cored, and chopped)
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 tsp cinnamon
4 tsp unsalted butter, softened
1/2 cup packed light brown sugar
1/2 tsp vanilla extract
2 tbsp water
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch 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 or on a piece of parchment, 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 slightly. Serve warm.