Cinnamon Apple Sour Cream Cake with Spelt

Ingredients

• Butter for greasing pan
• 1 1/2 cups cake flour, sifted
• 1 1/2 cups spelt flour, sifted
• 1 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 1/4 teaspoon cumin
• Pinch of cayenne pepper
• 1 1/4 teaspoon salt
• 1 1/2 cups sour cream, at room temperature
• 1 1/4 cup sugar
• 3 eggs, at room temperature
• 1 teaspoon vanilla
• 3 cups peeled, cored, and chopped sweet apples
• 1 cup sliced almonds
• Powdered sugar for topping
• Crème fraîche for topping

Directions

1. Butter a bundt pan and put it to the side. Move the oven rack to the middle position, then heat the oven to 350 degrees F. Sift the cake flour, spelt flour, baking soda, cinnamon, cumin, and cayenne into a bowl. Mix in the salt, then set the dry ingredients aside.
2. In a large bowl, mix the sour cream with the sugar. Using an electric mixer on medium speed, beat for 4 minutes. Add the eggs one at a time, beating after each addition until the mixture looks creamy. Beat in the vanilla for 1 minute more.
3. Add the flour mixture and spices to the sour cream mixture, and beat on low only until everything comes together. Switch to a rubber spatula and gently fold in the apples and almonds until they are spread through the batter. Easy does it here, since overmixing will knock down the batter.
4. Scrape the batter into the prepared bundt pan. Bake until a toothpick poked into the center of the cake comes out clean, about 1 hour. Take the cake out of the oven and place the pan on a cooling rack on the counter. Cool the cake completely in the pan.
5. When the cake has cooled, invert it onto a serving plate. Dust the top with powdered sugar. Cut into slices and serve each piece with a dollop of crème fraîche.