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Almond Buttermilk Coffee Cake


"Every bite of this almond buttermilk coffee cake is so dense, fragrant, and fluffy, laced with crispy apples and loaded with a nutty topping."
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1 h 39 m servings 270 cals
Original recipe yields 10 servings (1 8-inch cake)

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  1. Preheat the oven to 350 degrees F (375 degrees C). Lightly butter an 8-inch baking pan.
  2. Arrange enough apple wedges to form a single layer over the bottom and sides of the prepared pan.
  3. Heat a saucepan over medium heat. Add almonds; cook and stir until toasted, 4 to 5 minutes. Remove from heat.
  4. Beat 3 1/2 tablespoons butter, white sugar, and 1/4 cup brown sugar together in a bowl using an electric mixer until smooth. Add egg, applesauce, and honey; beat until smooth. Stir buttermilk, almond extract, and vanilla extract into the batter.
  5. Combine flour, baking soda, and 1/2 teaspoon salt in a bowl; stir mixture into the batter. Mix until well combined. Fold in 3/4 of the remaining apple wedges. Pour batter into the prepared pan. Top with 2 tablespoons toasted almonds.
  6. Bake the preheated oven for 35 minutes.
  7. Heat oats in a saucepan over medium heat; cook and stir until slightly toasted, about 5 minutes.
  8. Stir 3 tablespoons butter and 1/3 cup brown sugar together in a bowl until combined. Add remaining almond slices, oats, milk, and 1 pinch salt.
  9. Top the cake with remaining apple slices and oat mixture. Return to the oven and continue baking until a toothpick inserted into the center of the cake comes out clean, 10 to 15 minutes more. Let cool to room temperature, at least 25 minutes.

Nutrition Facts

Per Serving: 270 calories; 10.5 g fat; 39.8 g carbohydrates; 4.9 g protein; 40 mg cholesterol; 321 mg sodium. Full nutrition

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I made no changes to this recipe and although the texture was very nice and I enjoyed the process, the end result was a coffee cake screaming for flavor like maybe some cinnamon and nutmeg or a...