Cinnamon Apple Sour Cream Cake with Spelt

This apple cake recipe is sweet but not cloyingly so, with a lovely texture of apples and almonds that makes for a really superb brunch or after dinner cake experience. A pinch of cayenne adds a little something-something without taking it over the top—guests will wonder, what's your secret? And you can just smile, sigh, and take another bite.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Calories 452kcal
Author Stephanie Stiavetti


  • 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
  • 1 pinch cayenne pepper
  • 1 1/4 teaspoon salt
  • 1 1/2 cups sour cream at room temperature
  • 1 1/4 cup sugar
  • 3 large eggs at room temperature
  • 1 teaspoon vanilla
  • 3 cups sweet apples peeled, cored, and chopped
  • 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°F (176°C).
  • 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 another 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.


Special equipment: 12 cup bundt pan, nonstick
Nutritional analysis does not include the powdered sugar and creme fraiche for topping.


Calories: 452kcal | Carbohydrates: 60g | Protein: 9g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 99mg | Sodium: 542mg | Potassium: 301mg | Fiber: 3g | Vitamin A: 450IU | Vitamin C: 4.1mg | Calcium: 120mg | Iron: 2.7mg