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Buttermilk-Apple Coffee Cake

Yield 8 servings (serving size: 1 wedge)

Ingredients

  • Cake:
  • 1 1/2 cups thinly sliced peeled Granny Smith apple
  • 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 low-fat buttermilk
  • Cooking spray
  • 2 tablespoons sliced almonds
  • Glaze:
  • 1/4 cup sifted powdered sugar
  • 1 teaspoon low-fat buttermilk
  • 1/4 teaspoon vanilla extract

Nutrition Information

  • calories 185
  • caloriesfromfat 24 %
  • fat 5 g
  • satfat 2.3 g
  • monofat 1.7 g
  • polyfat 0.6 g
  • protein 3.4 g
  • carbohydrate 31.8 g
  • fiber 1 g
  • cholesterol 35 mg
  • iron 1 mg
  • sodium 162 mg
  • calcium 36 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.

  5. 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.