We welcomed Fall here in PA just two days ago with 50˚ days after a straight four months of 100% humidity, 300% rainfall and 80-90˚ days. I’m so ready for it! And, I’m a Summer person!
With Fall comes all things apple and pumpkin and nuts and warm spices like cinnamon and nutmeg. It’s even better if they come in cake form like this Cinnamon Apple Streusel Cake filled with spicy, sweet walnuts and covered in a light glaze. It’s what Fall is all about.
This recipe came about from an Instagram post of me drizzling the icing on a cake I made for my family. A local magazine, Susquehanna Style, harvested (get it? Harvested? Lol) some recipes from my Instagram for their fall issue that you can find here. One of those recipes happened to be that Bundt cake with drizzled icing which I never did post to the blog … until now!
So, in honor of Fall finally arriving at my house, here is one of my favorite cozy cakes. It’s perfect for breakfast or dessert. It freezes really well in slices and goes great with everything from tea to coffee to ice cream.
A couple notes:
• This is NOT gluten-free although Spelt is typically lower in gluten than our modern wheat varieties. While I, personally, can eat Spelt, I still cannot eat wheat. I tried recently and it didn’t end well. I use this brand of Sprouted Spelt Flour.
• You can make this with a white Spelt or a whole grain Spelt. Whenever possible, I buy sprouted spelt which is easier to digest. Here’s why.
• This is my favorite Bundt pan. I don’t have much non-stick bakeware but with Bundt pans I make an exception. I don’t use them often and it’s critical that they release properly. If you don’t do non-stick coating, you might try this ceramic-coated non-stick pan.
• I always soak and dry my walnuts and pecans. Here’s a quick how-to and why.
[tasty-recipe id=”4163″]