Buttermilk Apple Coffee Cake

Yield: 8 servings
Source: Cooking Light Website
Comments: Slice the apples fairly thin for better 'saucing' of them! Also i crumbled the almonds on top vs whole slivers.

INGREDIENTS:

Cake:
1 1/2 c. thinly sliced peeled Granny Smith Apples
3 T. brown sugar
1 T. lemon juice
1/2 tsp. ground cinnamon
1 c. all purpose flour
1/2 tsp. baking soda
1/8 tsp. salt
1/3 c. granulated sugar
2 T. butter, softened
1 large egg
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 c. low fat buttermilk
cooking spray
2 T. sliced almonds

Glaze:
1/4 c. sifted powdered sugar
1 tsp. low fat buttermilk
1/4 tsp. vanilla extract

INSTRUCTIONS:

  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.
  4. 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.
  5. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; beat well after each addition.
  6. Spoon the batter into an 8-inch round cake pan coated with cooking spray.
  7. Arrange apple mixture over cake. Sprinkle with almonds.
  8. 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.
  9. To prepare glaze, combine powdered sugar, 1 tsp buttermilk, and 1/4 tsp. vanilla in a small bowl; stir with a whisk. Drizzle glaze over cake. Serve warm or at room temperature.

NUTRITIONAL INFO:

Healthy Units: 4 per serving
Calories=185; carb=31.8g; chol=35mg; fat=5g; sodium=162mg; protein=3.4g; calcium=36mg; iron=1mg; fiber=1g

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