Almond Buttermilk Coffee Cake

Every bite of this almond buttermilk coffee cake is so dense, fragrant, and fluffy, laced with crispy apples and loaded with a nutty topping.

• Preparation Time: 20 mins
• Cooking Time: 54 mins
• Total Time: 1 hr 14 mins
• Calories: 270 Calories

Ingredients

• 1 teaspoon baking soda
• 1 egg
• 2 tablespoons milk
• 1 pinch salt
• 1 cup buttermilk
• 1 tablespoon honey
• 3 tablespoons butter, melted
• 2 tablespoons applesauce
• 6 tablespoons sliced almonds
• 1.5 cups all-purpose flour
• 0.5 cup rolled oats
• 0.5 teaspoon salt
• 0.25 cup white sugar
• 0.25 teaspoon vanilla extract
• 0.25 cup light brown sugar
• 0.75 teaspoon almond extract
• 0.33333334326744 cup light brown sugar
• 1.5 crispy apples - peeled, sliced into thin wedges, and halved, divided
• 3.5 tablespoons unsalted butter

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (375 degrees C). Lightly butter an 8-inch baking pan.

Step 2

Arrange enough apple wedges to form a single layer over the bottom and sides of the prepared pan.

Step 3

Heat a saucepan over medium heat. Add almonds; cook and stir until toasted, 4 to 5 minutes. Remove from heat.

Step 4

Beat 3 1/2 tablespoons butter, white sugar, and 1/4 cup brown sugar together in a bowl using an electric mixer until smooth. Add egg, applesauce, and honey; beat until smooth. Stir buttermilk, almond extract, and vanilla extract into the batter.

Step 5

Combine flour, baking soda, and 1/2 teaspoon salt in a bowl; stir mixture into the batter. Mix until well combined. Fold in 3/4 of the remaining apple wedges. Pour batter into the prepared pan. Top with 2 tablespoons toasted almonds.

Step 6

Bake the preheated oven for 35 minutes.

Step 7

Heat oats in a saucepan over medium heat; cook and stir until slightly toasted, about 5 minutes.

Step 8

Stir 3 tablespoons butter and 1/3 cup brown sugar together in a bowl until combined. Add remaining almond slices, oats, milk, and 1 pinch salt.

Step 9

Top the cake with remaining apple slices and oat mixture. Return to the oven and continue baking until a toothpick inserted into the center of the cake comes out clean, 10 to 15 minutes more. Let cool to room temperature, at least 25 minutes.