Spelt French Apple Cake Recipe

I absolutely love this Spelt French Apple Cake recipe because it brings together the rustic charm of spelt flour with the warm, comforting taste of apples—it’s like a cozy hug on a plate. Plus, the optional splash of Calvados or dark rum adds a sophisticated twist that makes it perfect for impressing friends at a cozy get-together!

The rustic charm and earthy flavor that spelt flour brings to my Spelt French Apple Cake are precisely why I love baking with it. This cake is made with unsalted butter, aromatic vanilla extract, and a splash of Calvados, a French apple brandy.

The cake’s flavors are buoyed and complemented by the addition of diced apples, which lend a natural sweetness. The cake is a treat and—as it should be—delightfully wholesome.

Ingredients

Spelt flour:
Full of fiber and protein, contributes a toasty flavor.

Butter:
Contributes to the flavor and moisture, ensuring a soft, tender crumb.

Apples:
Furnish natural sweetness and moisture, and are abundant in vitamins.

Sugar:
Makes the batter sweet, which is crucial for caramelization.

Calvados or Rum:
Imparts a rich, nuanced flavor, quietly elevating sweetness.

Eggs:
Binds the components together, imparts structure, and creates lightness.

Ingredient Quantities

• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 1 cup (100g) spelt flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, at room temperature
• 3/4 cup (150g) granulated sugar
• 2 teaspoons vanilla extract
• 3 tablespoons Calvados or dark rum (optional)
• 3-4 medium apples, peeled, cored, and diced
• Powdered sugar for dusting (optional)

Instructions

1. Set your oven to 350°F (175°C). An 8-inch (20-centimeter) round cake pan will do just fine. Grease it well and then flour it.

2. In a bowl of medium size, combine the spelt flour, the baking powder, and the salt. Then, using a whisk, mix the ingredients together well.

3. In a large mixing bowl, with a whisk, beat the eggs and granulated sugar until light and frothy. This should take about 2-3 minutes if you are doing it by hand.

4. Incorporate the cooled melted butter, vanilla extract, and Calvados or dark rum (if using) into the mixture, ensuring everything is well combined.

5. Slowly add the flour mixture to the wet ingredients, folding in as you go until the two parts are just combined. Mixing should be gentle and the wet and dry should remain somewhat distinct; this half-and-half method helps with the next, important step: not overmixing.

6. Incorporate the diced apples into the batter, folding them in softly so they are well-distributed.

7. Fill the prepared cake pan with the batter and smooth the top with a spatula.

8. Preheat the oven to 350°F. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

9. Permit the cake to cool in the pan for approximately 10 minutes, then move it to a wire rack to finish cooling completely.

10. If you wish, you can dust the top of the cake with powdered sugar just before serving it, but it is also delicious served plain. Enjoy your Spelt French Apple Cake!

Equipment Needed

1. Oven
2. 8-inch (20-centimeter) round cake pan
3. Pastry brush or paper towel (for greasing)
4. Flour sifter or fine mesh sieve (for flouring pan)
5. Medium mixing bowl
6. Large mixing bowl
7. Whisk
8. Spatula
9. Measuring cups
10. Measuring spoons
11. Wire rack
12. Toothpick (or cake tester)
13. Knife and cutting board (for dicing apples)

FAQ

• Q:Can I use all-purpose flour in place of spelt flour? A: Yes, you can use all-purpose flour to equal amounts in place of spelt flour, and the texture may be a little different.
• Q:What can I use instead of Calvados or dark rum? You can eliminate the alcohol altogether or substitute it with apple juice if you want a non-alcoholic version.
• Q:How do I store the cake?
  A: For storing the cake, you have two options: 1. At room temperature for up to 2 days, in an airtight container. 2. In the refrigerator, for up to 5 days.
• Q:Could I use various kinds of apples? A: You may use any apple variety; however, blending sweet and tart apples often results in a delicious dish.
• Q:Is it necessary to peel the apples?
  A: For a smoother texture, it is best to peel, but for the added fiber and a rustic look, you can leave the skin on.
• Q:Can I make it gluten-free?
  A: Use a gluten-free all-purpose flour blend to substitute for spelt flour, and make it gluten-free. Keep in mind, though, that this may alter the texture.
• Q:How do I know when the cake is done?
  To determine if the cake is done, insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done.

Substitutions and Variations

1 cup (100g) spelt flour – Substitute with 1 cup (100g) all-purpose flour or whole wheat flour for a different texture.
3/4 cup (150 g) of granulated sugar. Substitute with 3/4 cup (150g) of coconut sugar or light brown sugar for a richer flavor.
2 teaspoons vanilla extract – Substituting with 2 teaspoons almond extract gives a nutty flavor.
3 tablespoons of Calvados or dark rum (optional) – For a non-alcoholic substitute, use 3 tablespoons of apple juice or cider.
3-4 medium pears, peeled, cored, and diced – Substitute with 3-4 different kinds of apples for a diverse flavor in the fruit dish.

Pro Tips

1. For an enhanced apple flavor, consider tossing the diced apples in a little cinnamon and a tablespoon of sugar before folding them into the batter.

2. Ensure the eggs are at room temperature, as this will result in a smoother batter and help the cake rise evenly during baking.

3. If using Calvados or dark rum, soak the diced apples in it for about 15 minutes before adding them to the batter for a more infused flavor.

4. Try using a mixture of apple varieties (like Granny Smith for tartness and Honeycrisp for sweetness) to achieve a more complex taste profile in the cake.

5. To prevent the cake from sticking, line the bottom of the cake pan with parchment paper after greasing and flouring it. This ensures a smooth release once the cake is baked.