This Apple Buttermilk Spelt Coffee Cake is ideal for autumn. Made with whole grain spelt flour, it’s a wholesome choice for breakfast or an afternoon snack.
Every fall I look forward to the variety of apples at the farmer’s market. Today’s selections include many flavorful options; my favorites to bake with are Honeycrisp, Fuji, and Mutsu apples.
I enjoy crisp apple slices as a snack, and I love adding apples to baked goods and salads. I made this Apple Buttermilk Spelt Coffee Cake recently while my niece was visiting. She prefers treats that aren’t overly sweet, and this cake struck a nice balance—moist and flavorful without being too sugary.
Using whole grain spelt flour keeps this cake on the healthier side while still delivering a tender crumb. Low-fat buttermilk adds moisture and a subtle tang. A scattering of sliced almonds and a light vanilla glaze elevate the finished cake.
If you enjoy apple recipes, these variations are consistently satisfying and make good use of seasonal fruit.
Buttermilk Apple Spelt Coffee Cake
Ingredients
-
2
apples
thinly sliced (about 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
-
Preheat the oven to 350°F (175°C).
-
In a small saucepan over medium-high heat, combine the apples, brown sugar, lemon juice, and cinnamon. Cook about 5 minutes, stirring frequently, until the mixture becomes syrupy. Remove from heat and let cool.
-
Lightly spoon the spelt flour into a measuring cup and level it. Whisk together the flour, baking soda, and salt in a small bowl. In a separate large bowl, beat the coconut sugar and softened butter with a mixer on medium until blended. Add the egg, vanilla, and almond extract and beat until combined. Alternately add the flour mixture and buttermilk to the sugar mixture, beginning and ending with the flour mixture, mixing well after each addition.
-
Coat an 8-inch round cake pan with cooking spray. Spoon the batter into the prepared pan and smooth the top. Arrange the cooled apple mixture evenly over the batter and sprinkle with sliced almonds. Bake at 350°F for about 25 minutes, or until the cake begins to pull away from the sides of the pan.
-
Let the cake cool in the pan on a wire rack for 10 minutes. For the glaze, whisk together the powdered sugar, 1 teaspoon buttermilk, and 1/4 teaspoon vanilla until smooth. Drizzle the glaze over the warm cake. Serve warm or at room temperature.