When it came time to make breakfast this morning, Anne wanted pancakes. Anne wants pancakes every morning, but since we had them yesterday, I didn't feel obligated to make them again. I negotiated an apple coffee cake. To cut down on fat, I searched for buttermilk apple coffee cake and found a recipe from Cooking Light. I made a few modifications which comprise the recipe below. The original is linked below.
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
- 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.
- Fold the batter and apples together.
- Spoon the batter into an 8-inch round cake pan coated with cooking spray. Sprinkle topping. 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.
- Serve warm or at room temperature.
