Get RecipeCinnamon Apple Sour Cream Cake with Spelt
This insanely comforting apple cake has become one of my favorite dishes. Originally published on Food52, the article talked about how forgiving this cake recipe is—and they're right! I've swapped out any number of ingredients for something else and even cut the amount of sugar almost in half, and the resulting cake is still gorgeously delicious with a soft, tender crumb.
In my version, I wanted to go a little healthier, at least as far as a cake can be called "healthy." I've replaced half the flour with whole-grain spelt flour and significantly reduced the amount of sugar. I also replaced every bit of fat in this dish with sour cream, because I love the luxurious texture and gently tart aroma of anything baked with the stuff. I also opted to use a variety of spices for complexity, and tossed the walnuts for their crispier tree-nut cousin, the sliced almond.
You'll find this cake is sweet but not cloyingly so, with a lovely texture of apples and almonds that makes for a really superb brunch or after dinner cake experience. A pinch of cayenne adds a little something-something without taking it over the top—guests will wonder, what's your secret? And you can just smile, sigh, and take another bite.
In case you're wondering, you can buy this gorgeous bundt pan here, though any heavy, 10 to 12-cup bundt pan will work.
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About the author: Stephanie Stiavetti is a writer and cookbook author in San Francisco. Stephanie's cookbook, Melt: the Art of Macaroni and Cheese, celebrates America's favorite dish by recreating it with small production, specialty cheeses. Her food blog, The Culinary Life, is a repository for all things comfort food related, from savory dinners to transcendental desserts.