Buttermilk-Apple Coffee Cake

Just a very simple little coffee cake with apples and almonds. It was in an old Cooking Light magazine.

• Ready In: 45 mins
• Serves: 8

Ingredients

• Cake

• 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

• Glaze

• 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.