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Cinnamon Apple Sour Cream Cake With Spelt Recipe

Cinnamon Apple Sour Cream Cake With Spelt Recipe
  • Category


  • Cusine



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


Grease a bundt pan and set aside. Adjust oven rack to middle position and preheat oven to 350 degrees F. Sift together cake flour, spelt flour, baking soda, cinnamon, cumin, and cayenne. Stir in salt and set aside. In a large bowl, combine sour cream and sugar. With an electric mixer, beat on medium speed for 4 minutes. Add eggs, one at a time, beating each until creamy. Add vanilla and beat for anther minute. Add the flour and spices to the wet ingredients, beating on low speed just until combined. With a rubber spatula, fold in apples and almonds until they are dispersed evenly. Do not mix too vigorously or you will flatten the batter. Pour the batter into the prepared bundt pan. Bake until a toothpick inserted into the middle of the cake comes out clean, about 1 hour. Remove from oven and set on a cooling rack on the counter. Allow cake to cool in pan. Once cake is cool, turn it out onto a serving plate. Sprinkle the top with powdered sugar. Slice and serve each piece with a dollop of crème fraîche.