Imagine sinking your fork into a moist, fragrant cake that combines the wholesome goodness of spelt flour with the warm, comforting embrace of cinnamon and sweet, tender apples. This isn't just another cake – it's a culinary journey that transforms simple ingredients into a slice of pure happiness. Whether you're a health-conscious foodie or a dessert lover looking for something extraordinary, this Spelt Cinnamon Apple Cake promises to be your new obsession that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups spelt flour
- 1 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup diced apples
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, whisk together the spelt flour, brown sugar, baking powder, baking soda, cinnamon, and salt until well combined.
- In a separate medium bowl, mix the vegetable oil and eggs until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter.
- Gently fold in the diced apples, distributing them evenly throughout the batter.
- Transfer the batter to the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes.
- Carefully transfer the cake to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a light glaze before serving.
Tips
- Choose the Right Apples: Opt for firm, slightly tart apples like Granny Smith or Honeycrisp that will hold their shape and provide a nice contrast to the sweet cake.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test – if it comes out clean or with just a few moist crumbs, your cake is perfectly baked.
- Cooling is Key: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. This helps it set and prevents breaking.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Serving Suggestion: Serve slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 5g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 35mg
