Description
Celebrating the beginning of apple season with a simple pound cake filled with chopped apples and spiced with cinnamon.
Ingredients
Scale
For The Cake
- 3/4 Cup or 1 & 1/2 sticks(170 grams) unsalted butter
- 3/4 Cup(90 grams) granulated sugar
- 3 Eggs, separated
- 1 Cup(120 grams) spelt flour
- 1/4 Cup(30 grams) all purpose flour
- 1 Teaspoon ground cinnamon
- 1 Teaspoon vanilla extract
- 1/4 Teaspoon sea salt
- 1 Generous cup(300 grams) peeled, cored and chopped baking apple, like Pink Lady
For The Vanilla Icing
- 2 Tablespoons(18 grams) unsalted butter, softened
- 1 Cup(120 grams) confectioner’s sugar
- 2 Tablespoons milk
- 1 Teaspoon vanilla extract
- 1/4 Teaspoon ground cinnamon
Instructions
- In a medium bowl mix together the flours and cinnamon, set aside.
- In the bowl of a standing mixer cream the butter and sugar until light and fluffy.
- Add the egg yolks one at a time, beating well after each addition.
- Stir in the vanilla and gradually add the flours.
- Remove the batter from the mixer bowl and place in a large bowl.
- Clean the mixer bowl, return it to the stand mixer.
- Add the egg whites and salt to the bowl and beat until stiff.
- Gently add the egg whites to the batter and fold in the chopped apple.
- Scrape the batter into the prepared pan and smooth down the top.
- Bake for about 45 minutes or until tester inserted into cake comes out with a few crumbs.
- Cool in the pan for about 20 minutes and when it’s cool enough turn the cake out onto a wire rack to finish cooling.
- Make the icing in a small bowl by mixing together all the icing ingredients until smooth, it should be fairly thick.
- Drizzle the cake with icing or pipe on with a small piping bag.
- Let the icing set up before serving.
- Prep Time: 30 mins
- Cook Time: 45 mins