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Buttermilk-Apple Coffee Cake

Print Recipe
Course Breakfast, Dessert

Ingredients
  

  • 1 1/2 cups thinly sliced and peeled Granny Smith apples
  • 3 Tbsp brown sugar
  • 1 Tbsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/3 cup sugar
  • 2 Tbsp butter, softened
  • 1 large egg
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • 1/2 cup buttermilk
  • 3 Tbsp sliced almonds
  • 1/4 cup powdered sugar
  • 1 tsp buttermilk
  • 1/4 tsp vanilla

Instructions
 

  • Preheat oven to 350 degrees. Grease an 8-inch cake pan well.
  • In a saucepan, combine the apples, brown sugar, lemon juice and cinnamon and cook 5 minutes or until syrupy, stirring frequently: cool.
  • In a small bowl, combine flour, baking soda and salt. Stir well and set aside. In a large bowl, combine sugar and butter and beat with a mixer until well combined. Add egg and extracts, beat well. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Be sure to beat well after each addition.
  • Spoon batter into prepared pan and level. Arrange the apples mixture over the surface and sprinkle with almonds, Bake in preheated oven for 25 minutes or until cake begins to pull away from the sides of pan. Cool on wire rack for 10 minutes.
  • To prepare the glaze, combine sugar, buttermilk and vanilla in a small bowl. Blend with a whisk. Drizzle over cake and serve warm or room temperature. Makes 8 servings. Enjoy!