Sharon Recipe Reviews (Pg. 1) - (12836823)

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Shredded Apple Spelt Cake

Reviewed: Dec. 22, 2010
I was very excited to find this healthy recipe for apple cake with spelt, exactly what I was looking for, for my very first adventure into baking with spelt-instead-of-wheat! It turned out pretty good, but a little too wet for my taste. The recipe calls for 5 apples, and I used medium sized apples. When I turned out the cake, it felt still too wet, although the batter was cooked, which I think is an indication of too much apple in the recipe. I'd recommend only 4 apples, to get a cake that's a little more cake-with-apple and a little less like baked apples with a little cake around them. A few changes: I never find it necessary to peel apples -- I just processed UNpeeled apple chunks instead of labor-intensive peeling and grating; I added more than a cup of chopped pecans (could also have used walnuts) because I love apple and nut together; I used 1/2 C brown sugar instead of the white sugar; and did half fresh lemon juice and half OJ, instead of all OJ. At half an hour, the cake had risen beautifully and looked done on top, but definitely wasn't ready inside (checked with toothpick). However, 45 min. seemed more than enough: done inside, with the top looking very brown. Next time I'll try doing the first 20 min. at 400F (200C) and then reduce heat to 350F (180C) until it's done.
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