Ingredients
- Cake:
- 1 stick plus 2 teaspoons unsalted butter
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon sodium bicarbonate
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon pure vanilla flavoring
- 2 cups peeled, cored and chopped apples
- Crumble Topping:
- 1/2 cup packed light brown sugar
- 1/2 cup all-purpose 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 flavoring
- two tablespoons water
Directions
Preheat the oven to 350 levels F. Gently grease a 13 by 9-inch glass baking dish with 2 teaspoons from the butter.
Inside a large bowl, cream together the rest of the stick of butter and sugar until light and fluffy. Add some eggs 1 at any given time, beating after adding each. Inside a separate bowl or on a bit of parchment, sift together the flour, sodium bicarbonate, cinnamon, and salt. Increase the wet ingredients, alternating using the sour cream and vanilla. Fold within the apples. Pour in to the prepared baking dish, distributing to the perimeters.
To help make the topping, inside a bowl, combine the sugar, flour, cinnamon, and butter, and blend until it resembles coarse crumbs. Sprinkle the topping within the cake and bake until golden brown and hang, 35 to 40 minutes. Remove in the oven and let awesome on the wire rack not less than ten minutes.
To help make the glaze, inside a bowl, combine the sugar, vanilla, and water and blend until smooth. Drizzle the wedding cake using the glaze and let harden slightly. Serve warm.
Recipe thanks to Emeril Lagasse, 2002