Monday, January 15, 2007

Buttermilk Apple Coffee Cake

This truly is a beautiful coffee cake. The cake moist and sweet, but not overly so. When making the glaze, I had to use extra buttermilk to make the glaze a thinner consistency. Additionally, I substituted almond extract for the vanilla to give the cake more of an almond flavor.


Buttermilk-Apple Coffee Cake

Cake:
1 1/2 cups thinly sliced peeled Granny Smith apple
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 low-fat buttermilk
Cooking spray
2 tablespoons sliced almonds

Glaze:
1/4 cup sifted powdered sugar
1 teaspoon low-fat buttermilk
1/4 teaspoon vanilla extract

Preheat oven to 350°.
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.

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.

Spoon the batter into an 8-inch round 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 a wire rack for 10 minutes.

To prepare glaze, combine 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.

Yield: 8 servings (serving size: 1 wedge)

NUTRITION PER SERVING
CALORIES 185(24% from fat); FAT 5g (sat 2.3g,mono 1.7g,poly 0.6g); PROTEIN 3.4g; CHOLESTEROL 35mg; CALCIUM 36mg; SODIUM 162mg; FIBER 1g; IRON 1mg; CARBOHYDRATE 31.8g

Cooking Light, APRIL 2001

6 comments:

metamorphose said...

Uh, yum!

mal said...

These recipes are truly amazing. Thanks for passing them along!!!

the veggie paparazzo said...

That looks delicious. I think I'm going to have to add your blog to my roll. :)

Bret said...

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Weight Master said...

Sounds great. Thanks.

the veggie paparazzo said...

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