Recipe: Buttermilk-Apple Coffee Cake
Description: Just a very simple little coffee cake with apples and almonds. It was in an old Cooking Light magazine.
Ingredients: [{"text": "1 1/2 cups thinly sliced granny smith apples"}, {"text": "3 tablespoons brown sugar"}, {"text": "1 tablespoon lemon juice"}, {"text": "1/2 teaspoon ground cinnamon"}, {"text": "1 cup all-purpose flour"}, {"text": "1/2 teaspoon baking soda"}, {"text": "1/8 teaspoon salt"}, {"text": "1/3 cup granulated sugar"}, {"text": "2 tablespoons butter, softened"}, {"text": "1 large egg"}, {"text": "1 teaspoon vanilla extract"}, {"text": "1/2 teaspoon almond extract"}, {"text": "1/2 cup buttermilk"}, {"text": "cooking spray"}, {"text": "3 tablespoons sliced almonds"}, {"text": "1/4 cup powdered sugar"}, {"text": "1 teaspoon buttermilk"}, {"text": "1/4 teaspoon vanilla extract"}]
Instructions: Preheat oven to 350&deg;.
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.
Spoon the flour into a dry measuring cup.
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 the egg and extracts, beating well.
Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mix; beat well after each addition.
Spoon the batter into 8 inch round cake pan coated with cooking spray.
Arrange apple mixture over cake; top with almonds.
Bake at 350&deg; for 25 minutes or until cake begins to pull away from sides of pan.
Cool in pan on a wire rack for 10 minutes.
Quickly invert cake onto wire rack, then invert onto serving plate.
Prepare the glaze and drizzle over cake.
Serve warm.
