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.
Prep Time 10minutes
Cook Time 1hour15minutes
Total Time 1hour25minutes
Author Stephanie Stiavetti
Butter for greasing pan
1 1/2cupscake floursifted
1 1/2cupsspelt floursifted
1 1/2cupssour creamat room temperature
3largeeggsat room temperature
3cupssweet applespeeled, cored, and chopped
Powdered sugarfor topping
Crème fraîchefor 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, nonstickNutritional analysis does not include the powdered sugar and creme fraiche for topping.