Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

From Dana Schrader via the Airial Hot Air Balloon Company

Cake:
1 stick plus 2 tsp. unsalted butter
1 1/2 c. packed light brown sugar
2 large eggs
2 c. AP flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 c. sour cream
1 tsp. pure vanilla extract
2 c. peeled, cored and chopped apples

Crumble Topping:
1/2 c. packed light brown sugar
1/2 c. AP flour
1/2 tsp. ground cinnamon
4 Tbsp. unsalted butter, softened

Brown Sugar Glaze:
1/2 c. packed light brown sugar
1/2 tsp. vanilla extract
2 Tbsp. water

Preheat the oven to 350 degrees. Lightly grease a 13-by-9-inch glass baking dish with 2 teaspoons of 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, about 45 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, mix the sugar, vanilla, and water until smooth. Drizzle over the cake and let it harden slightly. Serve warm.

Angel Food Cake

From Andie Evans
Makes 10-12 servings

12-1/2 oz. sugar
5 oz. cake flour
1/4 tsp. fine salt
12 large egg whites (room temperature)
2-1/2 fluid oz. warm water (approx. 90 degrees)
1-1/2 tsp cream of tartar
1 tsp. vanilla, orange or lemon extract (or any other flavor you want to try)

Heat the oven to 350 degrees.

Take the sugar for a 2-minute spin in a food processor, then transfer half of it to a small mixing bowl and set aside. Add the flour and salt to the remaining sugar in the processor. Pulse several times to combine (and aerate). Set aside.

Whisk the egg whites and water in a large metal mixing bowl until the mixture just starts to foam. Add the cream of tartar and begin whipping with a hand mixer on medium speed for 1 minute. Add the extract of your choice and keep whipping on medium speed while very slowly adding the reserved sugar. Whip until all the sugar is in and you're looking at medium peaks. Play your cards right, and 3 minutes will do the trick.

Add enough of the flour mixture to just dust the top of the foam. Fold it in using a rubber or silicone spatula and repeat until almost all of the flour mixture is incorporated.

Gently spoon the batter into an ungreased tube pan (angel food cake pan) and bake for 35 minutes. Use a long wooden skewer to check for doneness, inserting it halfway between the inner and outer walls of the pan. If the skewer doesn't come out dry, bake for 5 minutes longer.

Cool the cake in the pan, upside down, for 2 to 3 hours before removing it from the pan and serving.