Buttermilk Apple Coffee Cake 

Source: Celiac Listserv, Sue Jeno

Ingredients:

Cake:
1  1/2 cups thinly sliced peeled Granny Smith apples
3 Tbsp brown sugar
1 Tbsp lemon juice
1/2 tsp ground cinnamon
1 cup Betty Hagman's Four Bean Flour Mix
1/2 tsp baking soda
1/8 tsp salt
1/2 tsp xanthan gum
1/3 cup granulated sugar
2 Tbsp margarine, softened
1 large egg
1 tsp vanilla extract
1/2 tsp almond extract
1/2 cup low-fat buttermilk substitute
Cooking spray
2 Tbsp sliced almonds, optional

Glaze:
1/4 cup sifted powdered sugar
1 tsp low-fat buttermilk substitute
1/4 tsp vanilla extract

Instructions:
1. Preheat oven to 350 degrees

2. To prepare the cake, combine the first 4 ingredients in a small saucepan over medium-high heat. Cook 5 minutes or until syrupy, stirring frequently; cool.

3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, salt, xanthan gum in a small bowl, stirring well with a whisk. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended; add egg and extracts, beating well. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; beat well after each addition.

4. Spoon the batter into an 8-inch round cake pan coated with cooking spray. Arrange apple mixture over cake. Sprinkle with almonds. Bake at 350 deg. for 25 minutes or until cake begins to pull away from sides of pan. Cool in pan on a wire rack for 10 minutes.

5. To prepare glaze, combine powdered sugar, 1 teaspoon buttermilk, and 1/4 teaspoon vanilla in a small bowl; stir with a whisk. Drizzle glaze over cake. Serve warm or at room temperature.