I love making my cakes with spelt flour and today's cake recipe is a great way to use up your basket of apples and get the house smelling like the holidays thanks to a wide array of some of my favourite spices including cinnamon, cloves and cardamom. This cake is light and moist and makes the perfect afternoon treat.
The first layer of sliced apple topping half the cake batter.
Then you will add half the sugar and cinnamon mixture over the apples and then repeat the process adding the remaining half of the cake batter, apple slices, sugar and cinnamon mixture and top with the desiccated coconut and chopped hazelnuts.
Once the cake has cooled you can add the glaze! If you don't allow the cake to cool, the glaze will seep right into the cake which won't affect the taste but it does look pretty when done correctly.
The result is the perfect cake to enjoy with you brunch or afternoon tea or coffee - bon appetit!
YOU WILL NEED
1/3 cup light brown sugar
1 teaspoon ground cinnamon
2/3 cup caster sugar
1/2 cup butter at room temperature
1+ 1/2 teaspoons vanilla extract
1/2 cup milk or almond milk
1+1/2 cups white spelt flour
1/2 teaspoon mixed spice
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/2 teaspoon cinnamon powder
2 teaspoons baking powder
Pinch of salt
2 large (3 small) apples peeled and sliced
1/2 cup icing sugar
2-3 tablespoons of milk or cream (depending on thickness of glaze wanted)
1/4 cup chopped hazelnuts or walnuts
Preheat oven to 180°C/350°F. Grease and line a a 23 x 13cm / 9 x 5-inch loaf pan.
Mix the brown sugar and cinnamon together in a small bowl and set aside.
In another medium-sized mixing bowl, beat the caster sugar and butter together using an electric mixer until smooth, pale and creamy.
Add the eggs and beat until well combined, then add the milk and vanilla extract and mix to combine.
Add the mixed spice, ground cloves, cardamom and cinnamon along with the baking powder and salt and mix well to combine, add the flour and mix until well combined.
Pour half the batter into the prepared loaf pan; then lay half the apples neatly over the cake batter and cover with half the brown sugar/cinnamon mixture.
Sprinkle half of the hazelnuts over the top of the apples.
Repeat the process with the remaining batter, apples and brown sugar mixture.
Bake for approximately 50-60 minutes or until a skewer inserted in the centre of the loaf comes out clean and then allow to cool if adding the glaze.
To make glaze, mix powdered sugar and milk or cream together until well mixed and drizzle over cake and then sprinkle the remaining nuts over the top before the glaze sets.