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Apple Buttermilk Spelt Coffee Cake Recipe

October 26, 2015 by Jeanette 12 Comments

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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.
Apple Buttermilk Spelt Coffee Cake - serve this warm for breakfast or as a snack - it's the ultimate essence of Fall

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.

Farmer's Market Fuji 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.

Apple Buttermilk Spelt Coffee Cake - serve this warm for breakfast or as a snack - it's the ultimate essence of Fall

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.

Apple Buttermilk Spelt Coffee Cake - serve this warm for breakfast or as a snack - it's the ultimate essence of Fall

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

Apple Buttermilk Spelt Coffee Cake - serve this warm for breakfast or as a snack - it's the ultimate essence of Fall
Print

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

  1. Preheat oven to 350°.
  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, 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.
  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° 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.

 

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Filed Under: Breakfast, Clean Eating, Desserts and Cookies, vegetarian Tagged With: breakfast cake, snack cake, spelt flour, whole grain

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Comments

  1. rachel@ atheltic avocado says

    October 26, 2015 at 7:13 am

    this would be the perfect breakfast with a huge mug of hazelnut coffee, I’m think about it now and drooling! Delish!

    Reply
    • Jeanette says

      October 29, 2015 at 7:20 am

      That sounds like a great idea Rachel!

      Reply
  2. Aggie | Aggie's Kitchen says

    October 26, 2015 at 9:02 am

    Oh this looks so delicious! I love that you used spelt, I have yet to try it!

    Reply
    • Jeanette says

      October 29, 2015 at 7:21 am

      Spelt flour is really easy to use in place of regular flour for a whole grain, healthier option.

      Reply
  3. Katie | Healthy Seasonal Recipes says

    October 26, 2015 at 11:46 am

    I love this and your taste in apples. Honey Crisp and Mutsus are my two favorites too!

    Reply
    • Jeanette says

      October 29, 2015 at 7:22 am

      I do love the sweeter, crunchy apples 🙂

      Reply
  4. Emily @Sinful Nutrition says

    October 26, 2015 at 5:22 pm

    I have a steady stockpile of apples here, and this would be a great way to use some up!

    Reply
    • Jeanette says

      October 29, 2015 at 7:22 am

      There are so many ways to enjoy all the apples in season – hope you like this cake!

      Reply
  5. Lisa @ Healthy Nibbles & Bits says

    October 27, 2015 at 1:41 am

    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!

    Reply
    • Jeanette says

      October 29, 2015 at 7:23 am

      Thanks Lisa – hope you are able to find some mutsu apples this Fall!

      Reply
  6. Angie@Angie's Recipes says

    October 28, 2015 at 8:01 am

    I love that you have used my favourite grain SPELT in this beautiful Fall dessert.

    Reply
    • Jeanette says

      October 29, 2015 at 7:23 am

      I love all your recipes Angie – and your use of spelt 🙂

      Reply

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