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Buttermilk-Apple Coffee Cake

Source: Cooking Light-4/01





List of Ingredients



• Cake:
  
• 1 1/2 cups thinly sliced peeled 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
  
• 1/2 teaspoon almond extract
  
• 1 teaspoon vanilla extract
  
• 1/2 cup low-fat buttermilk
  
• cooking spray
  
• 1/4 cup sifted powdered sugar
  
• 1 teaspoon low-fat buttermilk
  
• 1/4 teaspoon vanilla extract
  






Instructions



1. Preheat oven to 350 degrees F.
   
2. o prepare the cake, combine the first 4 ingredients in a small saucepan over medium-high heat. Cook 5 minutes or until syrupy, stirring friquently; 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. 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.
   
   
4. Spoon the batter into a round 8-inch 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 wire rack for 10 minutes.
   
   
5. To prepare glaze, cobine 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.
   
   
6. Servings: 8
   
7. 185 cal, 5g fat, 3.4g pro, 31.8g carb, 35mg chol, 162mg sod.