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.
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.