ok, so i know last week i promised to come back with a whole new post about granola. unfortunately delana has yet to share her recipe with me but she did say i could write a about the glazed buttermilk and apple cake she made last week along with the granola. she made the cake last tuesday while i was at work and she had the day off. this is one of those cakes that will fill your house, or in my case apartment, with all sorts of great smells. it's really a great cake considering that the recipe was pulled out of one our cooking light books. not only is it light, it's moist and not overly sweet even with the powdered sugar glaze. i will say though it is a little on the thin side but i think that makes it even better just because it allows you the option of either having it for a light breakfast treat with your morning cup of coffee or just for dessert topped off with a scoop of ice cream which is the route i took. in addition to all that, it keeps really well too. we didn't get rid of the last slice till saturday and even then it probably could've lasted a few more days kept under wraps. like i told delana, it is gggooooddd or was.
1 1/2cups thinly sliced peeled Granny Smith apple 3tablespoons brown sugar 1tablespoon lemon juice 1/2teaspoon ground cinnamon 1cup all-purpose flour 1/2teaspoon baking soda 1/8teaspoon salt 1/3cup granulated sugar 2tablespoons butter, softened 1large egg 1teaspoon vanilla extract 1/2teaspoon almond extract 1/2cup low-fat buttermilk
2tablespoons sliced almonds 1/4cup sifted powdered sugar 1teaspoon low-fat buttermilk 1/4teaspoon vanilla extract
PreparationPreheat 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.
Spoon the batter into an 8-inch round cake pan coated with cooking spray. Arrange apple mixture over cake. Sprinkle 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.
To prepare glaze, combine powdered sugar, 1 teaspoon buttermilk, and 1/4 teaspoon vanilla in a small bowl; stir with a whisk. Drizzle glaze over cake. Serve warm or at room temperature.