Buttermilk-Apple Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Just a very simple little coffee cake with apples and almonds. It was in an old Cooking Light magazine. Ingredients:
1 1/2 cups thinly sliced granny smith apples |
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 buttermilk |
cooking spray |
3 tablespoons sliced almonds |
1/4 cup powdered sugar |
1 teaspoon buttermilk |
1/4 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°.
2. To prepare the cake, combine the first 4 ingredients in a small saucepan over med-high heat. Cook 5 minutes or until syrupy, stirring; cool.
3. Spoon the flour into a dry measuring cup.
4. Combine flour, baking soda, and salt in a small bowl, stirring well with a whisk.
5. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended; add the egg and extracts, beating well.
6. Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mix; beat well after each addition.
7. Spoon the batter into 8 inch round cake pan coated with cooking spray.
8. Arrange apple mixture over cake; top with almonds.
9. Bake at 350° for 25 minutes or until cake begins to pull away from sides of pan.
10. Cool in pan on a wire rack for 10 minutes.
11. Quickly invert cake onto wire rack, then invert onto serving plate.
12. Prepare the glaze and drizzle over cake.
13. Serve warm.
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