This recipe appears in:Let Them Eat: Cinnamon Apple Sour Cream Cake with Spelt
This insanely comforting apple cake has become one of my favorite dishes. Modified from an original recipe on Food52, you'll find it is sweet but not cloyingly so, with a lovely texture of apples and almonds making for a really superb brunch or after dinner caking 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.
In case you're wondering, you can buy this gorgeous bundt pan here, though any heavy, 10 to 12-cup bundt pan will work.
About the author: Stephanie Stiavetti is a writer and cookbook author in San Francisco. Stephanie's cookbook, Melt: the Art of Macaroni and Cheese, celebrates America's favorite dish by recreating it with small production, specialty cheeses. Her food blog, The Culinary Life, is a repository for all things comfort food related, from savory dinners to transcendental desserts.
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- 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°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.