This homey cake is simple and fairly low in calories (as cakes go). Spelt, an ancient low-gluten variety of wheat, grows in alpine regions, so it’s popular in baked goods in Switzerland, Austria and northern Italy. Look for it at bulk or health food stores.
1 and 2/3 cups cake-and-pastry flour
1 cup whole spelt flour or whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup granulated sugar
1/3 cup butter, melted
1/4 cup vegetable oil
1 tsp vanilla
8 large tart apples
2 tbsp butter
1/4 cup granulated sugar
1/4 cup packed brown sugar
11/2 tsp cinnamon
Grated zest of 1 lemon
Peel, quarter, core and slice apples. In skillet, melt half of the butter over medium heat; cook half of the apples, stirring often, until tender-crisp, about seven minutes. Repeat with remaining butter and apples.
Scrape into bowl; mix in granulated sugar, brown sugar, cinnamon and lemon zest. Let cool.
Whisk together cake-and-pastry flour, spelt flour, baking powder, baking soda and salt. In large bowl, beat eggs with granulated sugar until pale and thickened, two to three minutes.
Mix in butter, oil and vanilla; stir in flour mixture until smooth.
Line bottom of 9-inch (2.5 L) springform pan with parchment or waxed paper; grease sides. Spread two-thirds of the cake batter in pan. Layer apple filling evenly over batter.
Top with spoonfuls of remaining batter; do not smooth top.
Bake in 325°F (160°C) oven until golden and cake tester inserted in centre comes out clean, about 50 minutes.
Let cool in pan on rack.
Remove from pan; peel off paper. Dust top with icing sugar.
Makes 8 to 12 servings.
Recipe from Canadian Living's The International Collection: Home-Cooked Meals From Around The World.