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. Â 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. Â For me, I bake with it because I love the rustic hearty flavor, especially when mixed with regular flour. Â 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. Â In this recipe, I saute the apples in butter and sugar to soften them slightly, before adding them to the center of the cake. Â 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. Â 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. Â Preheat the oven to 350 degrees. Â Grease a 9-inch Springform pan. Â Set aside.
2. Â Wash and dry your apples. Â Peel the apples and remove the core and slice into 2-inch chunks.
2. Â To prepare the apple filling – in a saute pan over medium heat, add the 3 tablespoons of butter and let it melt. Â Then, add the apples, sugar and cinnamon and saute the mixture for 4 minutes, while stirring occasionally. Â Remove the pan from the heat and set it aside while you make the batter for the cake.
3. Â In a stand mixer, combine the sugars and butter for the cake. Â Cream the mixture on high for 4 minutes.
4. Â Next, add the vanilla and mix on high speed for 2 minutes. Â Scrape the sides of the bowl and add the eggs and mix again for 3 minutes on high speed until light and fluffy.
5. Â Then, add all the dry ingredients to the mixer and mix on low for 1 minute. Â Next, add the yogurt and the milk and mix on low speed, just until combined, about 1 minute. Â Do not over mix.
6. Â 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. Â Dollop half the batter into the prepared pan and smooth out on top.
8. Â Then, add the cooled apple mixture and spread it out evenly over the batter in the pan.
9. Â Then, add the second half of the batter over the apples and spread out evenly.
10. Â To make the crumb topping – add all the ingredients to a medium bowl. Â Whisk to remove any lumps.
11. Â Dice the 4 tablespoons of butter and add them to the flour mixture.
12. Â With your hands or pastry blender, press the butter into the flour mixture to create large coarse crumbs.
13. Â 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. Â 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!
