There is nothing more autumnal than a freshly baked apple cake filling up the house with a wonderful spicy, warm aroma. If you can, use freshly picked apples – they tend to be crisp and much more flavorful than the apples at the grocery store.
Enjoy this cake with a nice cup of tea and a good book.
1 1/2 cup (210 g) spelt flour
1/2 cup (50 g) ground roasted almonds
1 vanilla bean, split, seeds scraped
3 tsp baking powder
1/8 tsp salt
2 tsp Saigon roasted cinnamon
1/4 tsp ground allspice
1/4 tsp freshly ground nutmeg
3/4 cup (200 ml) almond milk milk
6 tbs honey
1/2 cup organic extra virgin olive oil
2 medium apples (2 cups sliced)
Grease and line 9 in (22 cm) cake pan with parchment paper.
Put the flour, almond, vanilla bean seeds, baking powder, salt, cinnamon, allspice and nutmeg in a bowl and mix well.
In a large measuring cup, mix the eggs along with milk and whisk until smooth. Stir in the honey and oil. Slowly add the liquid ingredients to the dry ingredients, and mix well.
Preheat the oven to 375 Fahrenheit (180 C).
Peel the apples, core and cut in quarters, slice thinly and place them directly into the bottom of the prepared pan in a circular pattern. Pour the cake mixture over apples and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean min.
Let the cake cool in the pan for 15 minutes until cool enough to handle. Invert onto a cooling rack and let cool completely before serving with a dusting of powdered sugar.
Recipe adapted from littleupsidedowncake.com