Recipe by out of here
Just a very simple little coffee cake with apples and almonds. It was in an old Cooking Light magazine.
Top Review by Galley Wench
Quick and easy to make . . . and very tasty! Did not have almonds so substituted pecans and it was excellent. Since I was making as a dessert, I sprinkled the top of batter with a tablespoon or two of brown sugar before arranging the apple slices and nuts. It made a nice carmel topping, really didn't need the glaze. Thanks for sharing.
- 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 See How It's Made
- Preheat oven to 350°.
- 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° 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.