A tender, apple laden buttermilk cake topped with an almond streusel.

Apple Buttermilk Cake

Almond Crumb Topping:
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/3 cup chopped blanched almonds
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter or margarine

 

Cake:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) butter or margarine
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1/2 cup buttermilk
2 cups cored and finely chopped Granny Smith apples
1 teaspoon grated lemon zest
Lemon frozen yogurt (optional)

1. Prepare Almond Crumb Topping: In medium bowl, combine flour, brown sugar, almonds and cinnamon. Mix in softened butter or margarine until mixture is crumbly; set aside.
2. Heat oven to 375°F (190°C). Grease and flour a 9-inch square baking pan.
3. In small bowl, combine 1 1/2 cups flour, the baking powder, and salt; set aside.
4. In large bowl, beat butter and both sugars until blended; beat in egg. Add buttermilk and flour mixture alternately, mixing just until blended.
5. Toss apple with remaining 1/2 cup flour; add to batter with lemon zest. Spread batter in baking pan. Top with Almond Crumb Topping.
6. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely.

Makes 10 servings.

Protein: 5g;Fat: 12g; Carbohydrate: 50g; Fiber: 2g; Sodium: 276mg; Cholesterol: 46,g; Calories: 325.

Recipe courtesy of Washington Apple Commission.