Cinnamon Apple Sour Cream Cake With Spelt Recipe

Name: Cinnamon Apple Sour Cream Cake With Spelt Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Creme fraiche for topping

Servings: persons

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
Creme fraiche for topping

1
Grease a bundt pan and set aside. Adjust oven rack to middle position and preheat oven to 350u00b0F. Sift together cake flour, spelt flour, baking soda, cinnamon, cumin, and cayenne. Stir in salt and set aside.
2
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.
3
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.
4
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.
5
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 creme fraiche.

1158

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Butter for greasing pan, 1 1/2 cups cake flour, sifted, 1 1/2 cups spelt flour, sifted, 1 teaspoon baking soda, and more.

Yes, Cinnamon Apple Sour Cream Cake With Spelt Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!