Almond Crumb Topping:
1/3 cup all-purpose flour
1/3 cup light-brown sugar
1/3 cup chopped blanched almonds
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter or margarine
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 sugar
1/2 cup packed light-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. For Almond Crumb Topping: In medium bowl, combine flour, brown sugar, almonds and cinnamon; set aside.
2. Preheat oven to 375 degrees F. Grease and flour a 9-inch square baking pan. In small bowl, combine 1 1/2 cups flour, the baking powder, and salt; set aside. In large bowl, beat butter and both sugars until blended; beat in egg. Add buttermilk and flour mixture alternately, mixing just until blended.
3. Mix in softened butter or margarine until mixture is crumbly. Toss apple with remaining 1/2 cup flour; add to batter with lemon zest. Spread batter in baking pan. Top with Almond Crumb Topping. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely. If desired, serve with lemon frozen yogurt.

This cake has an old-fashioned flavor that's comforting and delicious. Serve slices warm with tea with milk.

Apple Buttermilk Cake
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