Buttermilk-Apple Coffee Cake

Ingredients

• 0.5 teaspoon almond extract 
• 2 tablespoons almonds sliced
• 0.5 teaspoon baking soda 
• 3 tablespoons brown sugar 
• 2 tablespoons butter softened
• 1 large eggs 
• 1 cup flour all-purpose
• 1.5 cups apples i use 2 granny smith apples peeled thinly sliced
• 0.3 cup granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 1 tablespoon juice of lemon 
• 0.5 cup buttermilk low-fat
• 1 teaspoon buttermilk low-fat
• 0.3 cup powdered sugar sifted
• 0.1 teaspoon salt 
• 0.3 teaspoon vanilla extract 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• blender
• cake form
• measuring cup

Directions

1. Preheat oven to 35
2. 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.
3. Lightly spoon flour into a dry measuring cup; level with a knife.
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 egg and extracts, beating well.
6. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; beat well after each addition.
7. Spoon the batter into an 8-inch round cake pan coated with cooking spray. Arrange apple mixture over cake.
8. Sprinkle with almonds.
9. 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.
10. To prepare glaze, combine powdered sugar, 1 teaspoon buttermilk, and 1/4 teaspoon vanilla in a small bowl; stir with a whisk.
11. Drizzle glaze over cake.
12. Serve warm or at room temperature.