A simple molasses apple cake with fragrant fall spices, crisp apples, and a toothsome spelt crumb that's ready in about an hour.
Instead of brown sugar, this recipe uses a mix of cane sugar and molasses. If you’d prefer, sub dark brown sugar for the sugar and molasses in the batter, and use cane or granulated sugar to sprinkle on top.
The spelt flour lends nuttiness and texture. Whole wheat, whole wheat pastry flour, or all-purpose can be swapped in here.
- 3/4 cup all-purpose flour
- 3/4 cup spelt flour (or sub whole wheat or all-purpose)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 6 tablespoons vegetable oil
- 2 large eggs
- 2/3 cup cane sugar, plus 2 tablespoons for the top
- 2 tablespoons blackstrap molasses
- 1 teaspoon vanilla extract
- 2 cups sliced apples cut 1/8-inch thick (from 2 - 3 small apples)
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Preheat oven to 350 degrees F. Grease an 8-inch round cake pan and line with parchment.
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In a medium bowl, combine the butter, eggs, sugar, and molasses (or use dark brown sugar – see headnote).
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In a large bowl, combine the flours (see headnote for substitutions), baking powder and soda, sea salt, and spices. Fold the wet ingredients into the dry and mix just until all the flour is combined. Fold in apples, reserving a dozen or so slices for the top. Spoon into prepared cake pan. Scatter the apple slices on top and sprinkle with 2 tablespoons sugar.
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Bake 40 - 50 minutes, or until the top is puffed up and golden and a toothpick inserted in the middle comes out with just a few crumbs attached. This cake is on the moist side, so do a few spot checks for doneness.
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Let cake cool 20 minutes, then slice and serve. Cake will keep covered at room temperature for 2 or 3 days.