<<Disclaimer: Verify this information before applying it to your situation.>>

My April 2001 edition of Cooking Light magazine came yesterday.  Found this
recipe and it looked and sounded so good that I adapted it to be gluten free
and made it last night.  Since there is none left this morning, and the
description given was "it's to die for" I thought you all might enjoy it too.
Best part was it took less than an hour to prepare, bake and eat.  Happy
eating!!

Sue


Buttermilk-Apple Coffee Cake (Gluten free adaptation of recipe in Cooking
Light)

Cake:

1 1/2 cups thinly sliced peeled Granny Smith apples
3 tablespoons brown sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1 cup Betty Hagman's Four Bean Flour Mix
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon xanthan gum
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 cup sifted powdered sugar
1 teaspoon low-fat buttermilk
1/4 teaspoon vanilla extract


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.  Yield: 8 servings
(serving size: 1 wedge).

Nutrition information is from the original recipe with all-purpose flour
and no xanthan gum but I thought I'd include it for those who need it.
CALORIES  185 (24% from fat); FAT 5 g (sat 2.3g, mono 1.7g, poly 0.6g);
PROTEIN 3.4g; CARB 31.8g; FIBER 1g; CHOL 35mg; IRON 1mg; SODIUM 162mg;
CALC 36mg.