Emeril's Coffee Cake and Oatmeal Crisp

Sept. 22, 2006 — -- Apple Coffee Cake With Crumble Topping and Brown Sugar Glaze

Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2006

Cake Ingredients:

1 stick plus 2 teaspoons unsalted butter

1½ cups packed light brown sugar

2 large eggs

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

1 cup sour cream

1 teaspoon pure vanilla extract

2 cups peeled, cored and chopped apples

Crumble Topping Ingredients:

½ cup packed light brown sugar

½ cup all purpose flour

½ teaspoon ground cinnamon

4 tablespoons unsalted butter, softened

Brown Sugar Glaze Ingredients:

½ cup packed light brown sugar

½ teaspoon vanilla extract

2 tablespoons water

Directions:

Preheat the oven to 350° F. Lightly grease a 13-by-9-inch glass baking dish with two teaspoons of the 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 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, 40 to 45 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.

Yield: 12 servings

Apple and Cherry Oatmeal Crisp

Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2006

Ingredients:

2 pounds sweet, firm apples, such as Braeburn, peeled, cored and cut into 8 pieces (about 4 large or 6 small apples)

1 pound fresh or frozen pitted cherries, rinsed well

1 cup roughly chopped walnuts

3/4 cup granulated sugar

2 tablespoons fresh orange juice

2 teaspoons grated orange zest
1 teaspoon ground cinnamon

¼ teaspoon grated nutmeg

1 tablespoon cornstarch

1 1/2 cups rolled oats

¾ cup packed light brown sugar

½ cup all-purpose flour

12 tablespoons unsalted butter, cut into pieces

Vanilla ice cream, as accompaniment

Directions:

Preheat the oven to 375 degrees° F.

In a large bowl, combine the apples, cherries, walnuts, sugar, orange juice, orange zest, ½ teaspoon of cinnamon, 1/8 teaspoon of nutmeg and cornstarch and toss well to combine.

In a separate bowl, combine the oats, brown sugar, flour, remaining ½ teaspoon of cinnamon and remaining 1/8 teaspoon of nutmeg. Blend the butter into the dry ingredients using your fingers until the mixture resembles coarse crumbs.

Pour the fruit mixture into a 9-by-13-inch baking dish. Sprinkle the crumb mixture over the top and bake for 15 minutes. Lower the temperature to 350°F and continue baking until bubbly, apples are tender, and the top is golden brown, 35 to 40 minutes. Remove from the oven and let rest at least 10 minutes before serving warm, with vanilla ice cream on top.

Yield: 12 servings