2 Tbsp (30 mL) all-purpose flour
2 Tbsp (30 mL) pure cane sugar
1/8 tsp (0.5 mL) ground cinnamon
1 Tbsp (15 mL) unsalted butter
2 Tbsp (30 mL) sliced almonds
3/4 cup (180 mL) pure cane sugar
1/4 cup (60 mL) low-fat cream cheese, softened
2 Tbsp (30 mL) unsalted butter, softened
2 Tbsp (30 mL) unsweetened applesauce
2 Tbsp (30 mL) amaretto or almond liqueur
1 tsp (5 mL) almond extract
3/4 cup (180 mL) all-purpose flour
1/2 cup (125 mL) whole wheat pastry flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) sea salt
3/4 cup (180 mL) low-fat buttermilk
Non-aerosol vegetable oil spray
1 1/2 cups (350 mL) apple, peeled, cored, thinly sliced
Preheat oven to 350 F (180 C).
To prepare streusel: combine flour, sugar, and ground cinnamon; cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Stir in almonds.
To prepare cake: beat sugar, cream cheese, butter, and applesauce in large bowl with mixer at medium speed until smooth. Add amaretto, almond extract, and egg, beating well.
Lightly spoon flours into dry measuring cups, levelling with a knife. Combine flours, baking powder, baking soda, and sea salt in medium bowl, stirring well with whisk. Add flour mixture to egg mixture alternately with buttermilk, beginning and ending with flour mixture.
Pour batter into 9 in (23 cm) round cake pan sprayed with oil; sharply tap pan once on counter to remove air bubbles. Arrange apple slices over batter, and sprinkle with streusel mixture. Bake at 350 F (180 C) for 45 minutes or until a wooden toothpick inserted in centre comes out clean.
Cool in pan for 10 minutes on wire rack; remove from pan. Cool completely on wire rack. Cut into 12 wedges. Dust with icing sugar before serving, if desired. Serves 12.
source: "Hills Health Ranch", from alive #319, May 2009
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