I woke up yesterday morning with a strong desire to eat cake for breakfast. Admittedly not an abnormal occurrence. Luckily it was Saturday morning and Friday’s wine drinking hadn’t left me too scathed, so cake for breakfast it was! I had some apples that needed using up and putting fruit in a cake makes it a totally reasonable meal. Right?
Adapted from Emeril
- 1 stick unsalted butter
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup sour cream or plain yogurt
- 1 teaspoon vanilla extract
- 2 cups peeled, cored and chopped apples
- 1/2 cup packed light brown sugar
- 1/2 cup flour
- 1/2 teaspoon cinnamon
- 4 tablespoons unsalted butter, softened
- Heat the oven to 175°C (350°F) and grease a cake pan (a 13 by 9 inch glass baking dish was recommended, but I used a springform pan).
- In a large bowl, cream together the stick of butter and the sugar until light and fluffy. Add the eggs, one at a time, beating after each one.
- In a separate bowl 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 and spread into the baking dish.
- For 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.