Cinnamon Streusel Glazed Apple Cake
For the batter:
1 cup sugar
½ cup butter, softened
1 teaspoon vanilla
2 eggs
2 cups spelt flour (white or whole grain)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
For the filling:
1½ cup apple, peeled and chopped(1 large Granny Smith or MacIntosh)
1/3 cup brown sugar
1 tablespoon spelt flour
2 tablespoons butter
½ teaspoon cinnamon
1/8 teaspoon salt
½ cup chopped nuts (walnuts or pecans)
1. Cream the first four ingredients together.
2. Combine the remaining dry ingredients and set aside.
3. Alternately combine the flour mixture with the sour cream, ending with flour mixture.
4. Combine filling ingredients and cook briefly until apples are soft.
5. In a greased and floured bundt pan, spread ¹/³ of the batter in the pan.
6. Spread ½ of the filling on top ofthe batter.
7. Spread 1/3 of the batter, the remaining filling and top with the remaining batter. Swirl slightly.
8. Bake at 325˚ F for an hour or until the top is browned and toothpick comes out clean.
9. Cool at least 20 minutes before removing from pan.
For the glaze:
¾ cup 10x sugar
½ teaspoon vanilla or caramel extract
4-5 tablespoons milk or heavy cream
Drizzle on top of cake and sprinkle with chopped nuts.
Pear Coffee Cake
For the streusel:
¹/³ cup brown sugar
1 teaspoon cinnamon
For the batter:
²/³ cup cane sugar
½ cup butter, softened
2 whole eggs
½ teaspoon vanilla
½ cup gluten-free flour
1 ¾ teaspoon baking powder
½ cup milk or dairy alternative
For the filling:
2 pears, cleaned and thinly sliced
Sliced almonds
10x (confectioners) sugar to dust
1. Preheat oven to 350˚F.
2. Mix together brown sugar and cinnamon and set aside.
3. In a mixing bowl, cream together cane sugar and butter. Add eggs.
4. Combine remaining dry ingredients and add to butter mixture alternatively with milk.
5. Mix until a smooth, thick batter forms.
6. In an 8-inch baking dish or four individual dishes, spread half the batter into the bottom.
7. Top with streusel.
8. Spread remaining batter on top of streusel carefully.
9. Lightly press pears into the batter and sprinkle with almonds.
10. Bake for about 20 minutes if individual dishes, 30-35 minutes if one baking dish.
11. Remove from heat and allow to cool completely.
12. Dust with 10x sugar.
Honeyed Cashew Cream Fig Tart
For the crust:
1½ cups ground almonds or almond flour
3 tablespoons raw sugar
2 tablespoons butter, melted
For the filling:
1¾ cups raw cashews, soaked for at least 6 hours
1/3 cup coconut oil, melted
1/3 cup honey
3 tablespoons lemon juice, fresh
1 teaspoon vanilla
For the topping:
Fresh figs, about 1 quart whole
For the crust:
1. In a food processor, combine almonds and sugar.
2. Slowly, with processor running, drizzle in butter until mixture comes together.
3. Pat crust into a tart pan approximately 10” round with a 1 ½” side, coming up the sides about ¾ of the way. Crust should cover the entire bottom evenly.
For the filling:
You can make this in a food processor or in a high-speed blender.
4. Combine liquids and set aside.
5. Add cashews to processor and blend until as smooth as possible, about 1 minute.
6. Slowly drizzle in liquids with processor running.
7. Blend until mixture is smooth with no grittiness or pieces of cashews present.
8. Spread into crust.
9. Chill until ready to serve.
BONUS:
Pumpkin Spice Monkey Bread
For the Dough:
¾ cup sprouted spelt flour
2 tablespoons sugar
2 teaspooms yeast
½ teaspoon salt
1 tsp. pumpkin pie spice (link in blog post)
½ cup pumpkin puree
½ cup milk or non-dairy alternative (I used hemp milk)
2 tablespoons butter or coconut oil
1 egg, medium-sized, lightly beaten
1½ cup white spelt flour (if you’d like to use all sprouted spelt, reduce to 1¼ cup and knead until the dough is elastic and doesn’t stick to your hands. It might not take all of it.) Extra spelt flour for kneading.
Brown sugar mixture:
½ cup brown sugar
½ cup granulated sugar
2 teaspoons pumpkin pie spice
½ cup butter, melted
For the icing:
2 oz. cream cheese, softened
1 tablespoon butter, softened
2 tablespoons milk or dairy alternative
½ teaspoon vanilla
1 cup 10x sugar (or more if you’d like it thicker)
To make dough:
1. Combine the first five ingredients if using sugar in the bowl of a stand mixer.
2. Heat pumpkin, milk, butter in a medium saucepan just until butter is melted.
3. With mixer running on low, slowly pour in the hot mixture. Allow to mix thoroughly.
4. Add egg and mix well.
5. Add remainder of spelt, ½ cup at a time, until thoroughly mixed in. Beat for another 2 minutes.
6. Pour dough onto floured countertop and knead, adding flour as needed, until dough is elastic and no longer sticky.
7. Let rise, covered with a damp cloth, until double in a draft free area (about 1 hour).
To prepare bread to bake:
1, When dough has risen, punch down and prepare the sugar mixture and butter.
2. Prepare a 9"x9" pan by spraying with non-stick spray.
3. Pinch off bite-sized pieces of dough. Dip in butter and roll in sugar. Place in bread pan.
4. Continue with the remaining dough.
5. Allow to rise for about 30 minutes.
6. Preheat oven to 350˚.
7. Bake Monkey Bread for about 40 minutes, checking with a toothpick to make sure it’s done in the center. Bread will be crunchy golden brown on the top.
8. Remove from oven and cool.
To make icing:
1. Combine all ingredients and mix thoroughly.
2. Use as a dipping sauce or drizzle over bread.
