Buttermilk-Apple Coffee Cake

READY IN: 45mins
Recipe by out of here

Just a very simple little coffee cake with apples and almonds. It was in an old Cooking Light magazine.

Top Review by Galley Wench

Quick and easy to make . . . and very tasty! Did not have almonds so substituted pecans and it was excellent. Since I was making as a dessert, I sprinkled the top of batter with a tablespoon or two of brown sugar before arranging the apple slices and nuts. It made a nice carmel topping, really didn't need the glaze. Thanks for sharing.

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. To prepare the cake, combine the first 4 ingredients in a small saucepan over med-high heat. Cook 5 minutes or until syrupy, stirring; cool.
  3. Spoon the flour into a dry measuring cup.
  4. Combine flour, baking soda, and salt in a small bowl, stirring well with a whisk.
  5. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended; add the egg and extracts, beating well.
  6. Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mix; beat well after each addition.
  7. Spoon the batter into 8 inch round cake pan coated with cooking spray.
  8. Arrange apple mixture over cake; top with almonds.
  9. Bake at 350° for 25 minutes or until cake begins to pull away from sides of pan.
  10. Cool in pan on a wire rack for 10 minutes.
  11. Quickly invert cake onto wire rack, then invert onto serving plate.
  12. Prepare the glaze and drizzle over cake.
  13. Serve warm.

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