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.

Prep Time:
20 mins
Cook Time:
54 mins
Additional Time:
25 mins
Total Time:
1 hrs 39 mins
1 8-inch cake


  • 1 ½ crispy apples - peeled, sliced into thin wedges, and halved, divided

  • 6 tablespoons sliced almonds

  • 3 ½ tablespoons unsalted butter

  • ¼ cup white sugar

  • ¼ cup light brown sugar

  • 1 egg

  • 2 tablespoons applesauce

  • 1 tablespoon honey

  • 1 cup buttermilk

  • ¾ teaspoon almond extract

  • ¼ teaspoon vanilla extract

  • 1 ½ cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt


  • ½ cup rolled oats

  • 3 tablespoons butter, melted

  • cup light brown sugar

  • 2 tablespoons milk

  • 1 pinch salt


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

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

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

  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.

  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.

  6. Bake the preheated oven for 35 minutes.

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

  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.

  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.

Nutrition Facts (per serving)

270 Calories
11g Fat
40g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 270
% Daily Value *
Total Fat 11g 13%
Saturated Fat 5g 27%
Cholesterol 40mg 13%
Sodium 321mg 14%
Total Carbohydrate 40g 14%
Dietary Fiber 2g 6%
Total Sugars 21g
Protein 5g
Vitamin C 1mg 7%
Calcium 62mg 5%
Iron 1mg 7%
Potassium 147mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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