Buttermilk Apple Coffee Cake With Pecans - cooking recipe

Ingredients

For the cake
1 1/2 cups granny smith apples, peeled and thinly sliced
3 tablespoons brown sugar
1 tablespoon lemon juice
1/2 teaspoon cinnamon, ground
1 cup gluten-free flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 cup sugar
2 tablespoons butter, softened
1 large egg, lightly beaten
1 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup buttermilk
1 tablespoon pecan pieces
For the glaze
1/4 cup powdered sugar, sifted
1 teaspoon milk
1/4 teaspoon vanilla

Preparation

Preheat the oven to 350\u00b0F.
Lightly grease an 8-inch round cake pan.
In a small bowl, combine apples, brown sugar, lemon juice and cinnamon. Set aside.
In a large bowl, whisk together the gf flour, xanthan gum, baking soda and salt.
In a separate bowl, beat the butter and sugar together with a hand held mixer on medium speed until well-blended.
Add the egg and extracts; beating well.
Add the flour mixture to the egg and sugar mixture alternating with buttermilk, beginning and ending with the flour mixture.
Spoon the batter (it will be rather thick) into the prepared cake pan, spreading the top with a spatula to even it out.
Arrange the apple mixture over the cake.
Sprinkle with the pecan pieces.
Bake for 25 minutes or until the cake begins to pull away from the sides of the pan.
Cool in the pan on a wire rack for 10 minutes.
Prepare the glaze: In a small bowl, whisk together the powdered sugar, milk and vanilla extract.
Drizzle glaze over cake.
Serve cake warm or at room temperature.