Spelt French Apple Cake
The classic French Apple Cake gets a twist with the use of spelt flour; adding nutty notes to its signature buttery crumb filled with big apple clusters. Like in many countries through Fall and Winter, the apple cake is a classic in households. Of all, the French version is probably one the most unpretentious and bare. With no use of cinnamon like in America, nor crumble top, nuts or glaze. A cake reminiscent of the German Versunkener Apfelken or the Russian Sharlotka, both made in similar ways, with more fruit…
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup all-purpose flour
- 1/2 cup spelt flour
- 3/4 teaspoon baking powder
- Pinch of salt
- 4 large apples, a mix of varieties if you can.2 large eggs
- 3/4 cup sugar
- 3 tablespoons dark rum
- 1/2 teaspoon pure vanilla extract
- 8 tablespoons (1 stick) unsalted butter.
Instructions
- 1
Preheat the oven to 350ºF.
- 2
Line 8- or 9-inch (20-23cm) springform pan with parchment paper and place it on a baking sheet.
- 3
Melt the butter in a sauce saucepan and set aside to cool.
- 4
In a small bowl, whisk together the spelt flour, all-purpose flour, baking powder, and salt.
- 5
Peel and core the apples, then dice them into 1-inch (3cm) pieces.
- 6
In a large bowl, beat the eggs (whole) until light and foamy. Whisk in the sugar, then dark rum and vanilla extract.
- 7
Whisk in half of the flour mixture, gently stir. Add in half of the melted butter, gently stir. Stir in the remaining flour mixture, then the rest of the butter.
- 8
Fold in the apples until they are evenly coated with the batter (it will look like there is too much apple and not enough batter, but this is normal). Scrape the batter into the prepared cake pan and smooth the top a little bit, with a spatula.
- 9
Bake the cake for 50 minutes, or until a knife inserted into the center comes out clean. Let the cake cool for 5 minutes and remove it carefully from the pan. Carefully peel off parchment paper, and enjoy warm.