Best 2 Buttermilk Apple Coffee Cake Recipes

Indulge in the tantalizing aroma of freshly baked Buttermilk Apple Coffee Cake, a delightful treat that combines the flavors of sweet apples, a tender crumb, and a delectable streusel topping. This classic breakfast or brunch recipe is sure to impress with its moist texture, burst of apple cinnamon flavor, and irresistible crumbly topping. This article offers a collection of carefully curated recipes that guide you through the process of creating this delectable coffee cake, from preparing the batter to assembling and baking it to perfection. Whether you prefer a traditional recipe or a gluten-free or vegan variation, you'll find the perfect recipe to suit your dietary preferences and taste buds. Get ready to embark on a culinary journey that will leave you with a warm and comforting slice of homemade bliss.

Let's cook with our recipes!

BUTTERMILK-APPLE COFFEE CAKE

Buttermilk-Apple Coffee Cake image

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

Provided by out of here

Categories Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 cups thinly sliced granny smith apples
3 tablespoons brown sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 cup granulated sugar
2 tablespoons butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup buttermilk
cooking spray
3 tablespoons sliced almonds
1/4 cup powdered sugar
1 teaspoon buttermilk
1/4 teaspoon vanilla extract

Steps:

Preheat oven to 350°.
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.
Spoon the flour into a dry measuring cup.
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 the egg and extracts, beating well.
Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mix; beat well after each addition.
Spoon the batter into 8 inch round cake pan coated with cooking spray.
Arrange apple mixture over cake; top 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.
Quickly invert cake onto wire rack, then invert onto serving plate.
Prepare the glaze and drizzle over cake.
Serve warm.

Nutrition Facts : Calories 192.3, Fat 4.9, SaturatedFat 2.2, Cholesterol 34.7, Sodium 163.7, Carbohydrate 33.9, Fiber 1.3, Sugar 20.5, Protein 3.5

BUTTERMILK APPLE COFFEE CAKE WITH PECANS

Buttermilk Apple Coffee Cake With Pecans image

A recipe that I found on Glutenfreeda.com. I've altered it a little bit. This makes a small 8-inch round coffee cake - just right for a small family.

Provided by LARavenscroft

Categories Breads

Time 50m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 cups granny smith apples, peeled and thinly sliced
3 tablespoons brown sugar
1 tablespoon lemon juice
1/2 teaspoon cinnamon, ground
1 cup gluten-free flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 cup sugar
2 tablespoons butter, softened
1 large egg, lightly beaten
1 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup buttermilk
1 tablespoon pecan pieces
1/4 cup powdered sugar, sifted
1 teaspoon milk
1/4 teaspoon vanilla

Steps:

Preheat the oven to 350°F.
Lightly grease an 8-inch round cake pan.
In a small bowl, combine apples, brown sugar, lemon juice and cinnamon. Set aside.
In a large bowl, whisk together the gf flour, xanthan gum, baking soda and salt.
In a separate bowl, beat the butter and sugar together with a hand held mixer on medium speed until well-blended.
Add the egg and extracts; beating well.
Add the flour mixture to the egg and sugar mixture alternating with buttermilk, beginning and ending with the flour mixture.
Spoon the batter (it will be rather thick) into the prepared cake pan, spreading the top with a spatula to even it out.
Arrange the apple mixture over the cake.
Sprinkle with the pecan pieces.
Bake for 25 minutes or until the cake begins to pull away from the sides of the pan.
Cool in the pan on a wire rack for 10 minutes.
Prepare the glaze: In a small bowl, whisk together the powdered sugar, milk and vanilla extract.
Drizzle glaze over cake.
Serve cake warm or at room temperature.

Tips:

Use fresh buttermilk. Fresh buttermilk will give the coffee cake a tangy flavor and help it rise properly. If you don't have fresh buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
Don't overmix the batter. Overmixing the batter will make the coffee cake tough. Mix only until the ingredients are combined.
Use a bundt pan or other fluted pan. A fluted pan will help the coffee cake rise evenly and give it a beautiful shape.
Bake the coffee cake until a toothpick inserted into the center comes out clean. Overbaking the coffee cake will make it dry.
Serve the coffee cake warm or at room temperature. Coffee cake is best served fresh out of the oven, but it can also be stored at room temperature for up to 3 days.

Conclusion:

Buttermilk apple coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist crumb, tangy flavor, and sweet apples, this coffee cake is sure to be a hit with everyone who tries it. So next time you're looking for a special breakfast or dessert, give this recipe a try. You won't be disappointed!