Apple Streusel Cake with Almonds

Yield: 9 servings (serving size: 1 wedge)
Source: Cooking Light October 2002


2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1 tablespoon butter
2 tablespoons sliced almonds

3/4 cup granulated sugar
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1/4 cup butter, softened
2 tablespoons amaretto (almond-flavored liqueur)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low-fat buttermilk
Cooking spray
1 1/2 cups thinly sliced peeled Braeburn apple (about 3/4 pound)


  1. Preheat oven to 350°.
  2. To prepare streusel, combine first 3 ingredients in a medium bowl; cut in 1 tablespoon butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in almonds.
  3. To prepare cake, beat granulated sugar, cream cheese, and 1/4 cup butter in a large bowl with a mixer at medium speed until smooth. Add amaretto, extracts, and egg, beating well.
  4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl, stirring well with a whisk. Add flour mixture to egg mixture alternately with buttermilk, beginning and ending with flour mixture.
  5. Pour batter into a 9-inch round cake pan coated with cooking spray; sharply tap pan once on counter to remove air bubbles. Arrange apple slices over batter; sprinkle with streusel.
  6. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Cut into wedges.


Healthy Units: 6 per serving
CALORIES 277 (31% from fat); FAT 9.5g (sat 5.3g, mono 3g, poly 0.6g); PROTEIN 4.4g; CARB 43.8g; FIBER 1.9g; CHOL 47mg; IRON 1.3mg; SODIUM 249mg; CALC 56mg;

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