Buttermilk Apple Coffee Cake

The high altitude baking recipes make me avoid baking cakes. This cake recipe is more of a thin cake with a wonderful apple and almond topping. I would use more as a dessert cake than a breakfast cake. For high altitude here are some great books to buy to alter the recipes, cooking temperatures and size of the cake. Recipe is simple to put together and then bake as a nice texture. Use some of the apples that need to be used in your refrigerator. If you don’t have apples, more will come in this CSA share.

Buttermilk Apple Cake

Adapted by Amy from Cooking Light


1-1/2 cups apples, peeled and diced in to sqaure (2 apples)

3 TBLSP Brown Sugar

1 TBLSP Lemon Juice

1/2 tsp cinnamon


1 cup all-purpose Flour

1/2 tsp Baking Soda

1/8 tsp Salt

1/2 cup Sugar (Organic Cane Sugar)

2 TBLSPs butter (or 1 TBLSP and a teaspoon of apple sauce)

1 Mesa Top Egg

1 tsp Vanilla

1/2 tsp Almond Extract

1/2 cup Low-Fat Buttermilk

2 TBLSP sliced Almonds

Click here for the instructions


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