Cinnamon Apple Sour Cream Cake with Spelt
You can never have too many side dish recipes, so give Cinnamon Apple Sour Cream Cake with Spelt a try. This recipe makes 8 servings with 622 calories, 13g of protein, and 27g of fat each. For $1.46 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 148 would say it hit the spot. A mixture of butter, powdered sugar, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 41%, which is pretty good. If you like this recipe, take a look at these similar recipes: Apple-Potato Latkes With Cinnamon Sour Cream, Cinnamon Sour Cream Coffee Cake, and Cinnamon Nut-Sour Cream Cake.
Servings: 8
Ingredients:
1 cup sliced almonds
3 cups peeled, cored, and chopped sweet apples
1 teaspoon baking soda
Butter for greasing pan
1 1/2 cups cake flour, sifted
Pinch of cayenne pepper
3/4 teaspoon cinnamon
Crème fraîche for topping
1/4 teaspoon cumin
3 eggs, at room temperature
Powdered sugar for topping
1 1/4 teaspoon salt
1 1/2 cups sour cream, at room temperature
1 1/2 cups spelt flour, sifted
1 1/4 cup sugar
1 teaspoon vanilla
Equipment:
kugelhopf pan
oven
hand mixer
bowl
spatula
toothpicks
wire rack
frying pan
Cooking instruction summary:
Procedures 1 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. 2 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. 3 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. 4 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. 5 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.
Step by step:
1. 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.
2. In a large bowl, combine sour cream and sugar. With an electric mixer, beat on medium speed for 4 minutes.
3. Add eggs, one at a time, beating each until creamy.
4. Add vanilla and beat for anther minute.
5. 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.
6. Pour the batter into the prepared bundt pan.
7. Bake until a toothpick inserted into the middle of the cake comes out clean, about 1 hour.
8. Remove from oven and set on a cooling rack on the counter. Allow cake to cool in pan.
9. 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.
Nutrition Information:
covered percent of daily need
