Buttermilk apple cake

Yield: 1 servings

Measure Ingredient
¼ cup Margarine, soft
⅔ cup Brown sugar, packed
1½ cup Buttermilk, or soured milk
1 cup All-purpose flour
1 cup Whole wheat flour, or white wheat germ or bran
1 teaspoon Baking powder
1 teaspoon Baking soda
1 tablespoon Cinnamon
½ teaspoon Salt
2 Apples, medium, cored, finely chopped
¼ cup Brown sugar, packed (FOR TOPPING)
2 teaspoons Cinnamon
2 tablespoons Pecans or walnuts,chopped
¼ cup Shredded coconut nuts, (optional)

Substitutions tested by E. Rodier Dec 94. Soured milk: 1 tb. lemon juice, fill with milk to 1 cup measure, milk power added to make it thicker. Whole-wheat flour: if not available, use 2 tb. wheat germ or bran, fill up cup with all-purpose flour.

Lightly grease and flour a 9 inch square cake pan or Bundt pan. In large bowl, beat together margarine and sugar until combined; beat in buttermilk. Add flours, baking powder, baking soda, cinnamon, salt and apples; mix until combined. Spread batter evenly in pan.

TOPPING: Combine sugar, cinnamon and nuts or coconut; sprinkle over batter. Bake in 350 F oven for 40 to 45 minutes or until toothpick inserted in center comes out clean. Let cool in pan.

Recipe states 192 calories, 5 gm fat, 1 mg cholesterol, 168 mg sodium, 4 gm protein, 35 gm carbohydrate.

12 Servings Source: Adapted from The Lighthearted Cookbook by Anne Lindsay

From: Elizabeth Rodier Date: 12-22-94 Submitted By JULIE GLEITSMANN On 11-17-95

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