Einkorn Apple Cake Recipe
Delicately infused with nutmeg and cinnamon, this einkorn apple cake is a treat that's just as good for breakfast as it is for dessert. It's easy to make, and the brandy intensifies the flavor of the apples.
Servings: 8 servings
Calories: 323kcal
Equipment
- 10-inch Springform Pan
- Parchment Paper
Ingredients
- ½ cup salted butter (softened)
- ¾ cup unrefined cane sugar
- 3 eggs
- 2 tablespoons brandy
- 1 ½ cups all-purpose einkorn flour
- 2 teaspoons baking powder
- 1 teaspoons fine sea salt
- ½ teaspoon finely grated nutmeg
- 1 teaspoon ground ceylon cinnamon
- 2 apples
- powdered sugar (to serve)
Instructions
Prepare your pans and preheat the oven.
- Heat the oven to 350 F, and then line a 10-inch springform pan with parchment paper.
Make the batter.
- Toss the butter and sugar into a mixing bowl, and beat them together until the butter becomes light and fluffy. Then drop in the eggs one at a time, beating each egg into the butter mixture thoroughly before adding the next. Whisk in the brandy.
- In a separate bowl, sift the einkorn, baking powder, salt, and spices together. Next, beat the dry ingredients into the wet ingredients. The batter will be thick and sticky.
- Spoon the batter into the prepared pan.
Prepare the apples.
- Peel the apples, and then cut them in half. Scoop out the core, and then turn them cut-side down on your cutting board. Cut them into slices about ¼-inch thick about ¾ down, so that they remain intact at the bottom.
- Nestle the apples into the batter, and then transfer them to the oven.
Bake and serve.
- Bake the cake for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in its pan for 5 minutes, and then transfer it to a baking rack to cool completely. Dust with powdered sugar and serve.
