The Witchery

Typical "me" evening yesterday.

Joined Weight Watchers.

Drove home.

Baked a cake.

Buttermilk-Apple Coffee Cake

Ingredients

Cake:
1 1/2 cups thinly sliced peeled Granny Smith apple
3 tablespoons brown sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 cup granulated sugar
2 tablespoons butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup low-fat buttermilk
Cooking spray
2 tablespoons sliced almonds

Glaze:
1/4 - 1/2 cup sifted powdered sugar (depending how think you want the glaze to be)
1 teaspoon low-fat buttermilk
1/4 teaspoon vanilla extract

Preparation
Preheat oven to 350°.

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.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and salt 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.

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° for 25 minutes or until cake begins to pull away from sides of pan. Cool in pan on a wire rack for 10 minutes.

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.

Oh, and 4 Weight Watcher points per slice (if you cut it into 8 slices).

Once again, from Cooking Light