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:
Buttermilk Apple Spelt Coffee Cake
- 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
- 1/4 cup sifted organic powdered sugar
- 1 teaspoon low-fat buttermilk
- 1/4 teaspoon vanilla extract
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.