Delicately infused with nutmeg and cinnamon, this einkorn apple cake is a treat that's just as good for breakfast as it is for dessert. It's easy to make, and the brandy intensifies the flavor of the apples. Einkorn is an ancient variety of wheat with a rich flavor. To substitute all-purpose flour, add two more tablespoons of butter and one more egg yolk.
- 1/2 cup salted butter, softened
- 3/4 cup unrefined cane sugar
- 3 eggs
- 2 tablespoons brandy
- 1 1/2 cups all-purpose einkorn flour
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon finely grated nutmeg
- 1 teaspoon ground Ceylon cinnamon
- 2 apples
- Powdered sugar, to serve
Toss the butter and sugar into a mixing bowl, and beat them together until the butter becomes light and fluffy. Then drop in the eggs one at a time, beating each egg into the butter mixture thoroughly before adding the next. Whisk in the brandy.
In a separate bowl, sift the einkorn, baking powder, salt, and spices together. Next, beat the dry ingredients into the wet ingredients. The batter will be thick and sticky. Spoon the batter into the prepared pan.
Peel the apples, and then cut them in half. Scoop out the core, and then turn them cut-side down on your cutting board. Cut them into slices about 1/4-inch thick about 3/4 down, so that they remain intact at the bottom.
Nestle the apples into the batter, and then transfer the cake to the oven.
Bake the cake for about 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in its pan for 5 minutes, then transfer it to a baking rack to cool completely. Dust with powdered sugar and serve, store any leftovers in an airtight container for up to 3 days.