Almond Cornmeal Coffee Cake

1 c. sifted all-purpose flour (sift before measuring)
1 c. yellow cornmeal, plus a little extra for dusting the pan
3/4 c. sugar
2 t. baking powder
1 c. skim milk
1/4 c. unsweetened applesauce
1 t. vanilla
1 t. almond extract

Topping:
2 T. chopped or slivered almonds
2 t. sugar
1/4 t. ground cinnamon

Preheat oven to 375 degrees.

Lightly oil a 9" cake pan or spray with cooking spray. Dust pan lightly with cornmeal, shaking out an excess.

In a small bowl, mix together sugar and cinnamon.

In a large bowl, sift together flour, cornmeal, sugar, and baking powder.

In a separate small bowl, combine milk, applesauce, vanilla, and almond extract. Add to dry mixture, mixing until all ingredients are moistened. Place batter in prepared pan. Sprinkle top of cake evenly with almonds and with sugar-cinnamon mixture.

Bake 25-30 minutes, until a toothpick inserted in the center of the cake comes out clean.

Place pan on a wire rack to cool. Serve warm. Refrigerate any leftovers.

Serves 8.

Adapted from The Meatless Gourmet, p. 215.