Spelt flour comes from Dinkel Wheat or Hulled Wheat and has been cultivated since 5000 BC. Today, you can find it at most specialty grocery stores or online. Spelt flour does contain gluten, but many people claim, because it is from an ancient wheat grain, that it is easier to digest than regular wheat flour. For me, I bake with it because I love the rustic hearty flavor, especially when mixed with regular flour. Spelt flour adds a touch of earthiness to any bread, cake or crust.
Apple season is in full swing and I love the combination of Spelt flour with cinnamon apples. In this recipe, I saute the apples in butter and sugar to soften them slightly, before adding them to the center of the cake. A crumbly topping tops the cake, for an extraordinary finish and there you have it, a great Apple Spelt Cake!
Serve this for dessert with a scoop of fresh vanilla ice cream or serve it warm for brunch with friends and family. You can bake the cake ahead of time and store it in the refrigerator for a day, then warm it slightly before serving, for an easy make-ahead-dessert.
Ingredients
Cake
3/4 cup Spelt flour
1 1/4 cup all purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
1/2 cup organic sugar
1/2 cup light brown sugar
1 stick butter, room temperature
2 teaspoons vanilla extract
2 large eggs
1/2 cup Greek yogurt
1/3 cup milk
Apple Filling
3 large organic apples, any variety
3 tablespoons butter
1/2 teaspoon cinnamon
1/4 cup organic sugar
Crumb Topping
1 cup all purpose flour
1/3 cup light brown sugar
1/3 cup organic sugar
4 tablespoons cold butter
pinch of salt
(Makes 1, 9-inch Cake)
To Prepare:
1. Preheat the oven to 350 degrees. Grease a 9-inch Springform pan. Set aside.
2. Wash and dry your apples. Peel the apples and remove the core and slice into 2-inch chunks.
2. To prepare the apple filling – in a saute pan over medium heat, add the 3 tablespoons of butter and let it melt. Then, add the apples, sugar and cinnamon and saute the mixture for 4 minutes, while stirring occasionally. Remove the pan from the heat and set it aside while you make the batter for the cake.
3. In a stand mixer, combine the sugars and butter for the cake. Cream the mixture on high for 4 minutes.
4. Next, add the vanilla and mix on high speed for 2 minutes. Scrape the sides of the bowl and add the eggs and mix again for 3 minutes on high speed until light and fluffy.
5. Then, add all the dry ingredients to the mixer and mix on low for 1 minute. Next, add the yogurt and the milk and mix on low speed, just until combined, about 1 minute. Do not over mix.
6. Remove the bowl from the stand, mix the batter by hand, just to make sure all the ingredients are mixed in from the bottom of the bowl.
7. Dollop half the batter into the prepared pan and smooth out on top.
8. Then, add the cooled apple mixture and spread it out evenly over the batter in the pan.
9. Then, add the second half of the batter over the apples and spread out evenly.
10. To make the crumb topping – add all the ingredients to a medium bowl. Whisk to remove any lumps.
11. Dice the 4 tablespoons of butter and add them to the flour mixture.
12. With your hands or pastry blender, press the butter into the flour mixture to create large coarse crumbs.
13. Sprinkle the crumbs over the cake and place it on a sheet pan and bake it in the oven for 45-55 minutes, or until a toothpick comes clean.
14. Remove the cake from the oven and let it cool in the pan for 1 hour.
15. Remove the ring from the pan and slice the cake into pieces. Serve with coffee for brunch or my favorite, with homemade vanilla ice cream for dessert. Enjoy!
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