The original version of this cake skips the cinnamon but I can't resist it paired with apples. The original also uses regular all-purpose flour but it turned out perfect with spelt flour.
AuthorLemons & Anchovies
1/2cup4 ounces butter, room temperature
1/4cupmilkI used half-n-half
1 1/2cupswhole spelt flouryou can use all-purpose
2teaspoonsbaking powder1 1/2 teaspoons if using all-purpose flour
3Granny Smith applespared, cored, halved and sliced thinly crosswise (keep sliced halves together)
2tablespoonsmelted butterI used only 1
1/2 - 1teaspoonground cinnamonoptional
Butter a 9-inch round or square cake pan and preheat your oven to 375℉.
Using a hand mixer at medium speed cream the butter and scant 3/4 cup sugar in a large bowl until blended. Add the eggs and vanilla and continue to beat until the mixture is light and fluffy then blend in the milk. Stir or whisk together the flour and baking powder in a separate bowl then stir into the wet mixture in the large bowl. This will make a stiff batter.
Spread the thick batter evenly into the buttered pan. Press the sliced apple halves into the batter in any pattern that you like. Brush the exposed apple slices with butter. Stir together the 2 tablespoons sugar and cinnamon and sprinkle over the buttered apple slices. Bake until the apples are tender and the cake is done, about 30-35 minutes. Serve warm
This recipe was adapted from Beatrice Ojakangas' "The Great Scandinavian Baking Book" with minor changes.