Buttermilk Apple Coffee Cake
Yield: 8 servingsSource: Cooking Light Website
Comments: Slice the apples fairly thin for better 'saucing' of them! Also i crumbled the almonds on top vs whole slivers.
INGREDIENTS:
Cake:
1 1/2 c. thinly sliced peeled Granny Smith Apples
3 T. brown sugar
1 T. lemon juice
1/2 tsp. ground cinnamon
1 c. all purpose flour
1/2 tsp. baking soda
1/8 tsp. salt
1/3 c. granulated sugar
2 T. butter, softened
1 large egg
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 c. low fat buttermilk
cooking spray
2 T. sliced almonds
Glaze:
1/4 c. sifted powdered sugar
1 tsp. low fat buttermilk
1/4 tsp. vanilla extract
INSTRUCTIONS:
- Preheat oven to 350.
- To prepare the cake, combine the first 4 ingredients in a small saucepan over medium high heat. Cook 5 minutes or until syrupy, stirring frequently. Cool.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and salt in a small bowl, stirring well with a whisk.
- Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended; add egg and extracts, beating well.
- Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; beat well after each addition.
- Spoon the batter into an 8-inch round cake pan coated with cooking spray.
- Arrange apple mixture over cake. Sprinkle with almonds.
- Bake at 350 for 25 minutes or until cake begins to pull away from sides of pan. Cool in pan on a wire rack for 10 minutes.
- To prepare glaze, combine powdered sugar, 1 tsp buttermilk, and 1/4 tsp. vanilla in a small bowl; stir with a whisk. Drizzle glaze over cake. Serve warm or at room temperature.
NUTRITIONAL INFO:
Healthy Units: 4 per serving
Calories=185; carb=31.8g; chol=35mg; fat=5g; sodium=162mg; protein=3.4g; calcium=36mg; iron=1mg; fiber=1g