This Apple Buttermilk Spelt Coffee Cake is perfect for Fall. Made with whole grain spelt flour, it’s a healthy treat for breakfast or a snack.
I look forward to Fall when all sorts of apples pop up at our local farmer’s market. There are so many more varieties available these days. My favorites are the Honey Crisp apples, Fuji apples and Mutsu apples.
I love snacking on apple slices, but I also love baking with them and tossing them into salads. I made this Apple Buttermilk Spelt Coffee Cake recently when my niece was staying with us. She has a sweet tooth, although she doesn’t like overly sweet foods, so this coffee cake fit the bill.
I used whole grain spelt flour, so this cake is actually on the healthier side. Low-fat buttermilk adds richness, moisture, and a little tanginess, and a sprinkling of almond slices and a drizzle of icing add a special touch.
If you like apples, you might like to try these healthy apple recipes:
Almond Crusted Cinnamon Apple Grilled Cheese
Tangy Brussels Sprout Apple Salad
Warm Brussels Sprout Apple Salad with Blue Cheese and Pecans
Beet Kale Apple Walnut Goat Cheese Salad
Warm Apple Buttermilk Custard Crisp
Gluten-Free Apple Oatmeal Crisp
Gluten-Free Apple Streusel Cake with Yogurt Cream
Buttermilk Apple Spelt Coffee Cake
Ingredients
- 2 apples thinly sliced ( ~ 1 1/2 cups)
- 3 tablespoons organic brown sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 cup spelt flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup coconut sugar
- 2 tablespoons organic 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 organic powdered sugar
- 1 teaspoon low-fat buttermilk
- 1/4 teaspoon vanilla extract
Instructions
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Preheat oven to 350°.
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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.
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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.
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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.
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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.
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this would be the perfect breakfast with a huge mug of hazelnut coffee, I’m think about it now and drooling! Delish!
That sounds like a great idea Rachel!
Oh this looks so delicious! I love that you used spelt, I have yet to try it!
Spelt flour is really easy to use in place of regular flour for a whole grain, healthier option.
I love this and your taste in apples. Honey Crisp and Mutsus are my two favorites too!
I do love the sweeter, crunchy apples 🙂
I have a steady stockpile of apples here, and this would be a great way to use some up!
There are so many ways to enjoy all the apples in season – hope you like this cake!
I definitely miss mutsu apples! The farmers market that I used to go to in the Bay Area had a farmer who sold those apples, but I haven’t found them yet in Sacramento! Anyway, gorgeous cake, Jeanette!
Thanks Lisa – hope you are able to find some mutsu apples this Fall!
I love that you have used my favourite grain SPELT in this beautiful Fall dessert.
I love all your recipes Angie – and your use of spelt 🙂