Buttermilk-Apple Coffee Cake



8 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional 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


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
1/4 cup sifted powdered sugar
1 teaspoon low-fat buttermilk
1/4 teaspoon vanilla extract


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 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.

April 2001
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