Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Total Time:
1 hr 15 min
Prep:
30 min
Cook:
45 min

Yield:
12 servings
Level:
Easy

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 baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 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 extract
  • 2 tablespoons water
Directions

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.


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4.8 397
I've been making this every weekend since I've found the recipe a couple months ago. It's replaced a four generation coffee cake recipe as my new favorite! item not reviewed by moderator and published
This coffee cake is wonderful!! and loved by everyone who has tasted it. I made it for the first time a few weeks ago, and now it is a staple in my home. Have had numerous requests for "my coffee cake" recipe (have given credit to Emeril). I tried it using blueberries and it was just as delicious. Only adjustment I made was omitting the glaze, not necessary-sweet enough without it. Thank you Emeril for sharing item not reviewed by moderator and published
I enjoyed this cake but did make the following changes. I cut the brown sugar down in the cake to 3/4 cup, had I added the whole amount of sugar recipe calls for I'm afraid it'd over power the apples. I also added 1/4 tea of baking powerder & used greek yogurt instead of sour cream. I added chopping pecans to the crumb topping. item not reviewed by moderator and published
Spectacular! Definitely the best coffee cake ever! Great flavor and nice and moist. I have made this several times and everyone keeps asking for more. Emeril - you rock! item not reviewed by moderator and published
I maid mine dairy fee and let me say it was the best. yummmmm ty ty for this!!! item not reviewed by moderator and published
It would be good, but there's way too much sugar!!! Okay, I'm going into a diabetic coma now. Bye. item not reviewed by moderator and published
I didn't make it but I can't stop eating it. This is soooo good. I love my wife and Emeril too. item not reviewed by moderator and published
Yum! Quick, easy and so good! Moist and tasty. The only change I made was adding a little extra cinnamon--because I love the extra flavor burst. item not reviewed by moderator and published
Wow! Best coffee cake ever. Can't wait to make it again. So easy and tastes so amazing. Brought it to work Most people had two or more pieces. Big hit item not reviewed by moderator and published
My boyfriend and I purchased 40 lbs of apples, and I decided to use a few of them to make this recipe. I didn't make any substitutions and included the glaze, and it was delicious! I did have to cook it for a few extra minutes then the recipe called for (checked the consistency with a toothpick). I sent my boyfriend off to work with the majority of it, and it was a major hit. Comments received: > I just told XX that I am glad there aren't a lot of people here so we can have this bomb coffee cake all to ourselves. I think he is going back for thirds right now. Thanks. Could you email me the recipe? > That is a very good cake! I’m assuming your girlfriend made that? > Man, that is really good stuff. > No wonder I liked it so well – I LOVE Emeril! item not reviewed by moderator and published
This was moist and delicious, The best coffeecake recipe that I have found. I served it at meeting and everyone wanted the recipe. I will definitely make this again. item not reviewed by moderator and published
I made the coffee cake with a cup of homemade applesauce instead of the chopped apples and skipped the glaze. It was amazing! I will definitely make it again and again. Loved the recipe. Baked the whole 40 minutes and it was perfect. Super moist, super tasty! item not reviewed by moderator and published
I made the recipe exactly as called for, minus the glaze and it was PERFECT! The actual cake is not at all greasy,not too sweet, and be sure to add the CRUMBLE TOPPING...it is definitely pleasing! I cooked it a for 40 minutes and once it cooled, the cake was not gooey and not dry- just perfect! It manages to hold together if you cut a piece and eat it by hand. I am going to make another batch with the rest of my apples as soon as this cake is done! item not reviewed by moderator and published
This was a delicious recipe. I made a few modifications tho. I'm experimenting with other choices for flour so used 1 cup AP flour, and 1 cup cashew meal. Also wanted to reduce the sugar impact so used 1/2 cup brown sugar, 2 tbsps. coconut palm sugar, and 1 tsp. stevia leaf pwd. in the cake. Would like to try all stevia, but need that maple flavor from the brown sugar. Might try molasses some time. I added 1 cup of chopped walnuts and pecans to the topping and skipped the brown sugar drizzle. I pulsed the apples in my food processor, but thnk I might try doing a coarser chop next time. Added about 1/2 tsp. ginger pwd. in the cake as well as the 1 tsp. cinnamon. Think a cup of coarsely chopped nuts in the cake portion would be a good addition. Have to say, the fam. had difficulty waiting for the coffee cake to cool. It was only a memory in less than 15 min! item not reviewed by moderator and published
One stick of butter is not a measurement. I am fairly certain, from other American recipes I've seen, they are different sizes to our ones in Australia. Also we have 2 different sizes here; 250g and 500g. I really want to make this recipe, could someone tell me in grams how much butter this recipe wants? item not reviewed by moderator and published
Is is my go-to coffee cake recipe. It is fast to make, uses ingredients I always have on hand, and can be adjusted to fit any taste. I made this, originally, following the recipe as written and it was good. But I decided to play around by using half whole wheat flour, yogurt instead of sour cream, salted butter, and not adding the brown sugar glaze. That is my favorite version of this recipe! item not reviewed by moderator and published
The best coffee cake I have ever made, and possibly the best I've ever tasted. item not reviewed by moderator and published
Best apple cake recipe! Made it for family and followed the recipe exactly---very moist and delicious. I had to hide it from myself so I did not keep cutting small pieces off and popping them into my mouth. This will become a family classic! item not reviewed by moderator and published
Very Tasty! Took at least 15 minutes longer to set than recommended in the recipe. Skipped the glaze. It is hard to keep from eating it! item not reviewed by moderator and published
Delicious recipe but I did make some changes. I subbed half of the AP flour with oat flour (make it yourself by throwing rolled oats into a blender); omitted the butter in the batter and used 4oz unsweetened apple sauce; subbed sour cream with non-fat Greek yogurt; used only 3/4C brown sugar and added 2TBSP maple syrup; added an extra teaspoon of vanilla extract; and added a cup of crushed almonds to the crumble topping. The cake came out super moist and flavorful, and the almond gave it a nice crunchy texture.You definitely do not need or miss the butter in the cake nor all the sugar! Next time, I will use less sugar in the crumble because it came out too sweet. Definitely should forgo the glaze to avoid going into a diabetic coma. With all the modifications, the cake still came out as the best coffee cake I've had! (My two roommates also agree!) item not reviewed by moderator and published
Super quick and easy....just omit the glaze part. It isn't necessary. This is the perfect cake for any holiday or delivery on occasion. The first time I made this was for a church function. I never deliver on these events, I love to bake, but this recipe was a hit! As others have said, the glaze is unnecessary. The apples lend to the moistness and a moist coffee cake is a great coffee cake! item not reviewed by moderator and published
AMAZING!!! This was quite possibly the best (coffee) cake I have EVER baked! Of course, I read some of the reviews before I began preparing the recipe. Out of 5 or 6 reviews, all were positive, and most reviewers altered the recipe a bit. Either the ingredients were substituted for those more healthy, some ingredients were increased/ decreased, or the glaze was omitted since the cake itself was sweet enough. The only changes I made were: using salted butter (it's all I had at the time), and adding a bit more cinnamon to the cake recipe. I also chose to add the glaze just for kicks and giggles. OOOH THE SMELL CIRCULATING THROUGHOUT THE HOUSE!!! Just lovely! Anyhoo... The only concern I had was the cake was not completely ready after 45 minutes of baking. So, I popped it back in the oven for another 10 minutes, with the glaze already added. In the end, it was very moist and fluffy and so wonderful to eat! Absolutely delicious! I'm ready bake another! item not reviewed by moderator and published
I made this recipe as is but left off the glaze. It came out very moist and tasty. I like to add a squirt of whipped cream. My family liked it as well. It was like a coffee cake without the bundt pan, which I do not have. It was quick to make as long as you have a mixer. The batter is more on the dryer side than other cake batters. But it came out fine. I would recommend this for a dessert because it is pretty sweet. item not reviewed by moderator and published
I made a more healthful version that I think was extremely satisfying. It used half the sugar called for and omitted the glaze altogether. In place of eggs I used 1/2 T chia seeds mixed in 1/4 c water for each egg. I doubled the cinnamon and added other spices like ginger cardamom and allspice. For the flour I used only 1/3 the all purpose flour and used 1/3 buckwheat flour and crushed multi-grain cereal flakes in a food processor for the last third. I always use Greek yogurt in place of sour cream. I also used half again what the recipe called for of the apples. For the topping I left out the flour and just sprinkled brown sugar and spices lightly. The next time I think I'll use more brown sugar and spices and mix it with coconut oil and sprinkle it on top before baking but it was yummy and sweet enough the way I made it. If people want tons of sweetness, I'd recommend using Stevia which is a natural sweetener that comes from the Stevia plant. It actually regulate your blood sugar. item not reviewed by moderator and published
It was absolutely delicious! The main trick I think is to add more cinnamon to the cake. I definitely added more than required and it was not too sweet at all actually. I used a dark brown sugar and it was moist and ridiculously delicious with ice cream when warm. I did the drizzle but added so little that it barely made a difference. This doesn't keep well as the crumble topping gets soft in an airtight container. item not reviewed by moderator and published
I doubled the apples, cooked for about an hour (in a convection oven). Added a few tablespoons of maple syrup to the glaze. It was heavenly and has gotten raves from everyone. item not reviewed by moderator and published
I made this with 3 apples or 3 cups chopped up fairly small and followed all the other directions completely. I loved all the brown sugar and my family thought this was a fantastic recipe. I have since shared it with firends who had some of our coffee cake. I would maybe, just maybe, add pecans or walnuts, but it was fabulous. item not reviewed by moderator and published
I agree with those that said it needed more apples -- and too sweet...I also agree that enough with the brown sugar..It was tasty and moist, but I was looking for that tart kick from the apples -- I knew there weren't enough initially for my taste, but the first time I make a recipe I like to follow it exactly. I did not do the glaze -- that would have put me in a diabetic coma..... item not reviewed by moderator and published
This turned out so good. I had a bunch of apples to use up and decided to make this. I normally don't like apple deserts but really liked this one. I did not make the glaz and thought it was perfect. I will make this again. item not reviewed by moderator and published
I made this for an office fund raiser breakfast. It was the first thing gone and everyone was talking about it. I did substitute the brown sugar in the glaze with powdered sugar, because there is so much brown sugar on the top. This cake is also amazing, warm, with a scoop of vanilla ice cream on top. So good! item not reviewed by moderator and published
This is the perfect coffee cake. I made it a little different by adding 1/2 teaspoon cardamom in the cake batter and maple syrup glaze. Wonderful, will make again and again. item not reviewed by moderator and published
This cake is great even for novice bakers like me. It seems complicated but it truly does go together easily. Following the suggestions posted here, I increased the apples and doubled the crumble topping. I did make the glaze, but found it was too sweet even for a huge sugar addict like me- my 4 kids even said it was just too sugary (and we're big dessert eaters here. Will definitely make this one again, probably for teacher appreciation days at school, etc. item not reviewed by moderator and published
Really, really good. When making this you keep adding brown sugar and start thinking, "uh oh.... this is going to be waaaayyy too sweet" But, have faith. I've brought it over to friends' houses twice now and it's always a hit. In fact, the last party coincidentally had all apple pie and apple crumb cakes and this one was still the most popular. For apples, I recommend green Granny Smith. I've made it with Granny Smith and McIntosh and there is a significant difference between the two. When chopping the apples, aim for about 1/2" size chunks -- that seems to be a nice size to give a good solid apple "chew" and appropriate lumpiness. And I used about 2-1/2 cups and it was fine. item not reviewed by moderator and published
It's Fall in Maryland and the apples are falling off the trees. Brenda, my wife of 33 years love apple everything. It's time to whip up something tasty and I think she'll love this. I knew the sour cream, butter, brown sugar and vanilla extract was going to set this off just right. Boy was this good. I went easy on the crumb topping and heavy on the glaze adding butter and a little salt to the glaze ingredients. Thanks for the inspiration Emeril. item not reviewed by moderator and published
First, a bit of advice: When making a crumb topping, use firm butter and cut it into the sugar mixture with a pastry cutter. As for this cake, it was entirely too sweet and had a one-note taste (brown sugar. If you regularly enjoy taking a handful of brown sugar and eating it in one bite, you'll love this. I actually love brown sugar in recipes, so I'm surprised to hear myself say that this had way too much of it. That glaze was a BAD idea. If you must try this recipe, do yourself a favor and leave out the glaze. It's just more brown sugar on top of brown sugar, on top of a brown sugar cake. I couldn't even taste any apples in the cake. Buddy Valastro has a recipe for Apple Snackin' Cake, and THAT is a great apple cake. By the way, I am no health-food eater. I love sugary things and sometimes snack on candy all day long. I'm just not a big fan of overly sweet things like buttercream frosting with loads of powdered sugar. I'm more of a cream cheese icing sort of gal. item not reviewed by moderator and published
This came out great for me. I cooked the dish in a metal square pan in a toaster oven. Took longer to cook but worked fine. And I used margarine instead of butter, and used lots of cinnamon. And I skipped the glaze. To Emcue: My topping worked out the same, got a little like playdoh so i busted it into little bits. Next time i think I'll make a ball of the crumb topping and grate it over top. To Momajoy4: Yah different sized apple chunks is good idea. I shredded half the apple and chunked the rest. Worked good for me. All the shredded in the batter asap, with half the chunks. Rest of chunks over top, sparsely. Tasty! I'm very new to cooking and this recipe worked out great for me. Thanks for posting it! item not reviewed by moderator and published
Tasty? No, DELICIOUS! And relatively easy to make. I followed the instructions to the letter and it came out perfect with one exception... for the crumb topping, I used softened butter and it just kind of turned into a little mush. I still threw it on top in little pieces and at the end, it baked perfectly. I made the sauce but wasn't too sure about it, so I only drizzled it to half the cake and it was a good add. It gave the cake a little moistness. End result: Deliciousness. item not reviewed by moderator and published
I made this just like the recipe said. Which, I know, is an oddity. Geez... Anyway- turned out great! My 6 year old asked for 3rds. Which is big considering there's no big fluffy icing. Usually that's all he cares about. It was not complicated at all. In fact, my 6 year old did everything but chop the apples and measure. The only thing I think I'll do differently next time is have some larger pieces of apples and some smaller. I loved getting those chunks because that's what I wanted the cake to be about. Oh and I didn't have to make any changes for our high altitude. item not reviewed by moderator and published
i added nutmeg and all spice based on the feedback from others that the cake was bland. I doubled the topping and went without the glaze. it was sweet enough without it. vanilla ice cream went very well with it. I used lite sour cream and splenda brown sugar to reduce the calories. item not reviewed by moderator and published
This was AMAZING!!! Easy too item not reviewed by moderator and published
My mom and I made this and it was FANTASTIC!! We modified it only slightly by not really waiting for the butter to be soft. (we used it almost frozen,just chopped it up before putting it in the mixer we used fuji apples,dark brown sugar and salted butter. For the crumble we used it straight out of the freezer and grated it turned out even. I will definitely make It again item not reviewed by moderator and published
The picture displayed does of marbled cake not look like the end results. I followed the recipe to the letter and the cake is not marbled like the picture but brown like whole wheat bread. The cake is disappointingly dry and the crumb topping melted into one blob. Very dissapointed that I wasted so much time and ingredients on this. I will not try it again. item not reviewed by moderator and published
My house smells great thanks to the cinnamon! I HAVE NOT TRIED THOUGH (still cooling. If you are new to baking I'd like to mention a few things... FIRST: For the cake the butter must be softened. You cannot cream the butter and sugar until you first cream the butter alone with a paddle attachment and secondly add the sugar in batches. I first added the butter and sugar together w/ a whisk in my mixer but I quickly realized something was wrong and I wasn't going to get that fluffiness the recipe calls for from the butter and sugar, so I started over! SECONDLY: In order to achieve the crumminess for the topping, the butter should be cold. Not sure why it says "softened". THIRD: I wasn't going to make the glaze, based on previews reviews that it might be too sweet, but last minute I made it anyway. what the heck I thought. Only I didn't add to all of it just half so that I can decide which is better for next time! item not reviewed by moderator and published
I changed this recipe quite a bit to reduce the calories and make it a bit healthier. And it was still excellent. I used one cup whole wheat flour and one cup regular, I used 3/4 cup organic cane sugar and 1/4 cup honey instead of the full sugar amount. I used one cup 1% milk with lemon juice to make buttermilk instead of sour cream. And I left out all the other ingredients! No topping or glaze, sounds boring but it really was still an excellent cake. item not reviewed by moderator and published
SO GOOD. NOT EVEN REAL. I made two batches for my UNICEF social and everyone looved them! I didn't have a 9 by 13 pan so I just used an 8 by 8, reduced the temperature to 340F, and just kept checking around 35-40 minutes. I also took them out of the pan immediately so they wouldn't overcook- they were perfect! I hiiiighly recommend! item not reviewed by moderator and published
I tried this recipe mainly because I'd seen that this recipe received so many positive reviews. I was excited all through the entire process up until I went in for the taste test. I was disappointed! I'd have to agree with other disappointed reviewers in regards to the cake being tasteless and flat. Nothing exciting to the taste buds. Fresh out the oven and cooled for 30 minutes, the cake was kind of soggy and tasted boring with a crunchy, grainy topping and glaze. I did find that it tasted better cold and after a day or two later in the refrigerator. Still nothing too impressive. Not the best but just okay. Won't be trying this recipe again or even thinking about trying to modify it. item not reviewed by moderator and published
The entire cake was gone!!!! So I made it into a round cake and made a banana caramel topping (accidentally but worked really well with the flavors. I served it with a variety of Ben and Jerry ice creams to add a little spark to the dessert as a whole. I highly recommend it. item not reviewed by moderator and published
This cake was so yummy! I followed the recipe very closely.. with the exception of adding chopped walnuts to the crumb topping and I didnt use the glaze. Sooo good..I ate way too much of it! item not reviewed by moderator and published
I love Alton Brown and Ida Garten and of course Emeril. I have to say that this coffee cake is really tasty. BUT I did change something. When mixing up the cake I added 3 teaspoons of boiled cider (cider that has been reduced by at least half. It adds more apple taste. I was kind of afraid that the additional liquid might mess with the cake but had to try it. I will say here that my husband I both felt that the glaze would have made the entire thing too sweet and opted to leave that out of the mix. Had we made that, I would have added the boiled cider to that as well. If you are looking for more umph, emlife_7132406 try using Pensy's Spices Vietnamese Cinnamon. item not reviewed by moderator and published
Just made this. I usually hate when people go modifying recipes for no good reason BUT...the next time, I will add more apples. Also, it lacked some umph in the flavor dept. Maybe it was my expectations. Next time, I'll probably put the spices I would put into an apple pie. Don't get me wrong, it was good - just didn't wow me like some of Emeril's recipes. The crumb topping with the glaze is delish! The cake just needs some extra love. item not reviewed by moderator and published
oh my gosh so good. used vinilla greek yogurt insted of sour cream cause there wasnt any! item not reviewed by moderator and published
We use this for our Hot Air Balloon Company passegers every morning. We have made it over 1000 times over the past few years they all want the recipe. It is simply the best coffee cake anyone has ever tasted. At times during season we use 1/2 apples and 1/2 rhubarb, or 1/2 apples an 1/2 plums. item not reviewed by moderator and published
I wasn't as impressed as some. Followed the recipe and the cake came out fine. I thought the actual cake was a little flat in taste. I used granny smith apples and a new bottle of cinnamon. Definitely better the following day. Topping was good. Don't know if I would make it again. I was disappointed no one else in the house ate it.I enjoyed it with a cup of coffee in the mornings. item not reviewed by moderator and published
Absolutely loved it! As other reviewers have said,this is super moist and delicious! I,too, omitted the glaze but added chopped walnuts to the crumb topping. (apples and walnuts just seem to go to together. It made it all the more irresistible! item not reviewed by moderator and published
Have made this twice to rave reviews! As many other reviewers, I omitted the glaze - it seemed a little excessive. No one noticed the difference. It's easy to make and is super moist. Everyone wanted seconds! item not reviewed by moderator and published
Soooo yummy made this recipe last fall after we went apple picking and is amazing, so super moist. I used 1/2 cup sour cream and 1/2 cup of vanilla Greek yogurt cause that's what I had on hand lol but won't make it any other way : oh and I always double the crumble topping :P Making a pan of this right now : LOVE IT!!!! item not reviewed by moderator and published
I just found this recipe yesterday and decided to try it. The cake turned out wonderful. It is super moist and delicious warm or cold. The only thing I did differently was the glaze. I made a glaze with warm cream,vanilla, and powdered sugar for the top. Awesome recipe. Thank you Emeril !! : item not reviewed by moderator and published
Was absolutely delicious. Thanks for the tip on cream cheese - I didn't have any sour cream either. Didn't have enough brown sugar to make the glaze but it was fantastic even without it! (did 2/3 apples 1/3 blueberries. item not reviewed by moderator and published
This cake was absolutely out of this world! I made it for a small get together for some friends and they all loved it. I read some reviews before deciding to make it, and also decided not to make the glaze. It wasn't necessary at all; the cake is plenty sweet on its own. So easy to put together. item not reviewed by moderator and published
This is awesome, plain and simple! The only thing I changed was I didn't have any sour cream (and didn't feel like going to the grocery store so I used an entire brick of fat free cream cheese. Came out perfectly! item not reviewed by moderator and published
I have made this recipe many times. Each time this is made my family and friends enjoy a great treat. Thank you Emeril. item not reviewed by moderator and published
This recipe is the best I ever had! Thank you Emeril Lagasse. item not reviewed by moderator and published
Added 1 cup extra apples. Made for a party and everyone loved it! No glaze necessary. Just enough sweetness. item not reviewed by moderator and published
No words to describe how much we love this. Devyn has made it at least 3 times, just perfect! item not reviewed by moderator and published
This is my go to recipe for a sweet. I make it with extra fruit, but I use fresh pineapple chunks. I also prefer my apple chunks bigger in size to give more texture to the cake. I probably end up using 3 1.2 cups of fruit, but who knows, I never measure the fruit. And it is so sweet no glaze is necessary! My Dad gave me the ultimate compliment, "I hate to say it but this cake is really good!" Thanks Emeril for sharing. item not reviewed by moderator and published
EXCELLENT, HAVE MADE THIS A FEW TIMES AND ADD MORE APPLES! : item not reviewed by moderator and published
This cake was absolutely fabulous! I did not make the brown sugar glaze because I thought it might make the cake too sweet. The apples I used were very sweet themselves (they were these huge yellow apples that my son picked at a farm in October that I wanted to use up - apples stay good for a very long time under the right conditions, and these "saved" perfectly. Instead, when the cake was done, after about ten minutes cooling time, I sprinkled powdered sugar on top. Yummmmmm. Mind you, I do not like apple pie or any apple-type cakes or desserts - I made this strictly for my sons, but I LOVE it and can't stop eating it. GREAT RECIPE! I will share it and make it many times again! item not reviewed by moderator and published
This recipe was a real hit. I took it to a church function. My grandchildren love it . item not reviewed by moderator and published
This cake was a hit! I added a few extra apples and sprinked a little bit a cinnamon over them to add extra flavor. I also chose to leave out the glaze and it turned out amazing! I also used the crumbs on Ina's blueberry crumb cake which are always delicous. You definitly will not go wrong with this desert! item not reviewed by moderator and published
AWESOME!!!!! This is so delicious! The glaze on top makes it a little too sweet for my liking but it is amazing and so easy to make! item not reviewed by moderator and published
Triple A-Amazing! I followed the recipe exactly. It lived up to all other reviews as far as taste. It is FULL of flavor. I forgot to mix in my apples but layered them and it turned out fine. It is excellent as is but next time I plan to double the crumble topping, add nuts, and poke holes in the cake before I drizzle the brown sugar topping. My family could not stop saying "mmmmmmmmmmmmmmmmmmm". In my opinion it is best warm and stays moist for days. I will make this again and again. YUM!!!! item not reviewed by moderator and published
This recipe was super easy and delicious! I didn't use the glaze and it still came out perfect. A great breakfast treat! I will definitely make this again! item not reviewed by moderator and published
LOVED IT! I did not have apples on hand as I was only searching for "Coffee cakes". Decided I would try it without and it was delicious! Nothing dry about this cake, even without the fruit! This is definitely going in to my Saved Recipes file! item not reviewed by moderator and published
This is fantastic! Very moist and flavorful. I didn't use the glaze because I was short on time and it was so good. Definitely a keeper! item not reviewed by moderator and published
Just made this last night and it was a huge hit... Will definitely make again!!! item not reviewed by moderator and published
this was very good,moist added alitle more apples but I am definitley, making it again for my son and daughter they would love it.your the best item not reviewed by moderator and published
I made this cake yesterday to bring into work but did not put the glaze on it. I used 2 large apples so probably had 2 1/2 to 3 cups, I diced them fine and everyone loved the cake. It was moist and tasty and I loved the crunch on top. Will definitely make it again item not reviewed by moderator and published
This is a delicious apple cake. After reading some of the reviews, I grated rather than chopped the apples and substituted Ina Garten's Blueberry Crumb Cake topping, which has more flour than Emeril's. It is very sweet with the glaze; next time I might skip it so it works as well for breakfast as dessert with ice cream. Emeril does not disappoint. Simply wonderful! item not reviewed by moderator and published
DELISH!!!!!!! item not reviewed by moderator and published
Fantastic! Will make more and put them in the freezer for Christmas gifts! item not reviewed by moderator and published
This cake is fabulous, my husband gives it a 10 star rating. Easy, and great for breakfast or just a desert. item not reviewed by moderator and published
this is by far the BEST apple cake recipe i have made. i made it last year for our trucking terminal which has about 35 guys and 1 girl-the cake dissappeared in 10 min flat. i was asked repeatedly for the recipe. this cake is moist and the flavor is over the top. i did make a few changes-i added apple pie spice to the flour mixture and i put caramel ice cream topping in the glaze-i also added apple pie spice to the crumble mix-it took longer to bake in my oven but was still moist and yummy. this will be holiday tradition from here on out-the cake should be rated 10 stars. thank you emeril for sharing . item not reviewed by moderator and published
Easy to make and delicious! Will definitely make again. item not reviewed by moderator and published
It was wonderful and will definitely make again. Everyone loved it. Well worth the time. I made it just as it was written and would not change a thing! item not reviewed by moderator and published
Very delicious and moist! Not sure what the other reviewer did that said it was dry but I thought this was not dry at all. Great flavor and I did find that the glaze hardened when I made it but I didn't serve right away. The only thing I will do differently next time I make this is to use a fork to make the crumble topping instead of a mixer and maybe add a little more flour so it's more crumbly. Still very delicious and my whole family loved it! Will definitely be making this recipe again. item not reviewed by moderator and published
The Thanksgiving crowd liked it -- not too sweet, nice and moist cake part. I was a little disappointed that the crumble wasn't perfectly crumbled, but was more of a layer. Like other reviewers said, the glaze did not harden, which was fine, but again, made the top layer a little mushy. The flavor was there though! Next time, I might use this recipe for the apple coffee cake bottom, and use a different recipe for the crumble topping. item not reviewed by moderator and published
This cake is so good. Even more moist the next day. I've shared with many friends. Great for tailgating and making the day before but don't expect to have any left! item not reviewed by moderator and published
this Cake is easy to make specially that the ingredients usually always available home makes it even easier, its very good but not the best! a bit dry definetley to eat it with coffee or even Cappuccino. my advice is when you serve it warm... serve it with Vanilla ice cream!! item not reviewed by moderator and published
This was delicious and easy to make! I used greek yogurt instead of sour cream. Perfect for breakfast with coffee/tea! The pan was eaten in less than 2 days! item not reviewed by moderator and published
Delicious. Everyone loved it. item not reviewed by moderator and published
Me and my sister had made this Thanksgiving Morning (2010, parents left to take the dog on a walk and put us in charge of this desert, probably one of the best desserts we've ever made, not too easy...but not too challenging. I learned not to put too much apple in the batter and also to dice them a lot smaller.Also, this takes a couple of hours to make so if you are bringing it somewhere, i would cook it at home and than warm up before eating. The glaze and cinamon crunch on top was a favorite and there were tons of requests that this should make the menu for Thanksgiving 11... Overall, A great desert and good for Christmas deserts too! item not reviewed by moderator and published
The best dessert I've ever pulled off (and I'm not a baker. So delicious - my boyfriend couldn't believe it. I didn't have sour cream, so I used the dairy I had around - cream cheese, goat cheese, and cottage cheese. It worked beautifully! Baking for 35 minutes was plenty - still soft inside but clean to cut. item not reviewed by moderator and published
This cake was easy and scrumptious, a real keeper! I had no sour cream so I used the same amount of greek yogurt, no problem. I didn't use the brown sugar glaze because I thought it might be too sweet. My family loved it and I will be making this cake often! Thanks Emeril! item not reviewed by moderator and published
This cake is delicious(cold or warm. Everybody raved about it. I'll be bringing this cake to work for morning meeting. It's easy, moist, and yummy. I used Haralson apples and they were perfect. I followed the recipe exactly with great results. item not reviewed by moderator and published
Absolutely Amazing. I made this for the office and everyone raved about it. A couple of people were so enthused they asked for the recipe. I didn't think that it was too sweet at all. Instead of adding 2 cups of apples, I went a little apple crazy and added 3 cups of apples. I was worried that the cake wouldn't come out with the right texture, but I increased the baking time a little and it came out fine. For the brown sugar glaze, I mixed it in a plastic bag, snipped the corner, and drizzled it over the squares in a zig zag pattern. They came out super cute and were delicious! Definitely one of my new favorite recipes. item not reviewed by moderator and published
Based on all the positive reviews, I decided to "experiment" and make it for the first time for a lunch gathering. It was a HIT! I used 2 apples; 1 Red Delicious and 1 Granny Smith. I can't stand really sweet things and I thought the glaze was going to put this dessert in sugar-overload but it actually was a really nice touch. The cake was really moist and had tons of flavor. I found the glaze to be more "absorbed" than "hardened" but still tasted great. I greased my 9x13 pan with Bakers Joy instead of butter. item not reviewed by moderator and published
loved it mmmmm item not reviewed by moderator and published
After reading others' comments, I decided to make this without the glaze and it turned out wonderfully. The moist and spongy cake with crumble topping is perfect for breakfast/brunch or dessert. I took it to a friend's house and everyone raved about it. Next time I'll add in extra apples -- I used Granny Smith -- and maybe cut out just a smidgen of brown sugar item not reviewed by moderator and published
I was looking for an apple recipe to one up my apple crisp recipe and this may be it! Easy to make. In fact, you can pre-measure some of the ingredients and put in baggies: you can pre-chop the apples and bag: they will be baked anyway so no matter if they are a little brown. (I would do this as I will make it for a morning holiday function. Great moist cake; buttery brown sugar topping..very good. Apple chunks added texture & flavor. I wasn't thrilled with the glaze..it seemed to get absorbed. It didn't harden (I think w/butter or confectioner's sugar you can achieve that, but I don't think necessary to cake's success. Sweet topping but cake is not overly sweet. Will make again. item not reviewed by moderator and published
I took it to work after making it for the first time and everyone loved it. I followed to recipe without making any changes. item not reviewed by moderator and published
In the US one stick of butter is equal to a half cup of butter. item not reviewed by moderator and published
1 stick US is = to 1/2 C which is = to 113 grams item not reviewed by moderator and published
I added the glaze, and it wasn't overly sweet at all. Give it a try next time. I was paired perfectly with the cake. item not reviewed by moderator and published
Maple syrup glaze sounds perfect. item not reviewed by moderator and published

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Thanksgiving Desserts: Pies and Beyond