8 servings (serving size: 1 wedge)

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

Step 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.

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Ratings & Reviews

asmomcooks's Review

December 01, 2008
I made this with a few changes, and everyone at my mom's group loved it - it was gone in about 10 minutes. I was out of almond extract, so I used orange extract. I used a combination of cinnamon and allspice. I also cut the apples VERY thin, and after sauteeing them, added a handful of dried cranberries. I arranged the apples in a star pattern on the top then sprinkled the cranberries and the almonds over that. I also thinned the glaze with a bit of milk, as others recommended. It IS a low(er) fat cake, so it isn't the same texture as a rich, heavy coffecake, but it is still very good. I served it warm, so cannot attest to how it would be after it sets for a bit.