Tuesday Try a New Taste - Buttermilk-Apple Coffee Cake

* Buttermilk-Apple Coffee Cake *
unknown author

 

Cake Ingredients:

• 1-1/2 cups thinly sliced peeled Granny Smith apples
• 3 tablespoons brown sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/3 cup granulated sugar
• 2 tablespoons butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup buttermilk
• Cooking spray
• 2 tablespoons sliced almonds

Glaze Ingredients:

• 1/4 cup sifted powdered sugar
• 1 teaspoon buttermilk
• 1/4 teaspoon vanilla extract

Preheat oven to 350 degrees. Combine 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 degrees 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 teaspoon buttermilk, and 1/4 teaspoon vanilla in a small bowl; stir with a whisk. Drizzle glaze over cake. Serve warm or at room temperature.

Yield: 8 wedges.

Per wedge:

• CALORIES 185
• FAT 5g (sat 2.3g)
• CARB 31.8g

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