Apple Bundt Cake: Made with Spelt and Autumn Goodness!
Updated: Oct 23, 2019
One of our fall rituals is to go apple picking at least once, leaving us with a bushel of apples or more. This cake is a big time favorite at our house and it uses 5 apples! We made apple sauce too, which used another 6! The cake is luscious and just the right kind of sweet. I make it with spelt flour, which has a slightly nutty flavor (also low in gluten). I also use this autumnal bundt pan. It makes a cake that's beautiful on its own, sprinkled with powdered sugar or a drizzle of caramel sauce. This dessert is epic when served warm with vanilla ice cream.
APPLE BUNDT CAKE(adapted from the Artful Parent Blog)
Prep Time: 30 mins
Cook Time: 45 mins for bundt cake/25 mins for muffins
Yield: Makes 1 large bundt cake or 24 muffins
6 cups diced apple (about 5 medium apples)
1 1/2 cups sugar
1 tablespoon cinnamon
1/2 teaspoon nutmeg, freshly ground
1 cup applesauce
1 1/2 sticks (3/4 cup) butter, melted and cooled, plus a little to butter the pans (I use a pastry brush to get the butter into the crevices of the pan)
2 teaspoons vanilla
3 cups spelt flour, plus a little to sprinkle in the pans
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Powdered sugar or caramel sauce (optional)
Preheat the oven to 350°F. Butter and flour one large Bundt pan
Combine the apples, sugar, cinnamon, and nutmeg in a large bowl. Add the applesauce, butter, vanilla, and eggs and mix well. Add the flour, baking powder, baking soda, and salt and stir just until mixed.
Pour the batter into the bundt pan. This cake does not rise very high, so don't worry when you see the batter almost to the top of the pan. Bake for 40–45 minutes or until a toothpick inserted in the center of the cakes comes out clean. Cool the cake for 10-15 minutes (be sure you see the sides separating from the cake pan a little bit), then invert it on a wire rack.
Dust the cake with powdered sugar or drizzle them with caramel sauce, if desired.
If you’re making muffins, line a muffin tin with cupcake papers or silicone muffin liners (or simply grease and flour the muffin tin). Fill each section 2/3 full. Bake for 20–25 minutes or until a toothpick inserted in the center of a muffin comes out clean.