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.
Cinnamon Apple Streusel Cake {spelt}
Comfort food at its finest! Tender Spelt Bundt cake made with cinnamon, apples and walnuts and lightly glazed.
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
Ingredients
BATTER:
1 cup sugar
½ cup butter, softened
1 tsp. vanilla
2 eggs
2 cups spelt flour (white or whole grain)
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
FILLING:
1 ½ cup apple, peeled and chopped (1 large) Granny Smith or Macintosh are great choices!
1/3 cup brown sugar
1 Tbls. Spelt flour
2 Tbls. Butter
½ tsp. cinnamon
1/8 tsp. salt
½ cup chopped nuts (walnuts or pecans)
GLAZE:
3/4 cup 10x sugar
½ tsp. vanilla or caramel extract
4-5 Tbls. Milk or heavy cream
Instructions
Cream the first four ingredients together.
Combine the remaining dry ingredients and set aside.
Alternately combine the flour mixture with the sour cream, ending with flour mixture.
Combine filling ingredients and cook briefly until apples are soft.
In a greased and floured Bundt pan, spread 1/3 of the batter in the pan.
Spread ½ the filling on top of the batter.
Spread 1/3 of the batter, the remaining filling and top with the remaining batter.
Swirl slightly.
Bake at 325˚ for an hour or until the top is browned and toothpick comes out clean.
Cool at least 20 minutes before removing from pan.
Prepare glaze, drizzle on top of cake and sprinkle with some chopped nuts.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: baked