A Cosy Twist on a Classic
Somerset apple cake holds a special place in British baking. This spelt version gives it a light nutty taste, a soft crumb, and a warm flavour that pairs beautifully with fresh apples. The recipe uses simple ingredients, clear steps, and a reliable method that works for beginners. Each slice is moist, gently sweet, and perfect for tea time. It is an easy bake that feels homely, comforting, and satisfying without being heavy.
Why This Cake Works Well
This cake uses spelt flour, which keeps the texture soft and tender. Spelt mixes easily and bakes evenly, so the result stays moist. Apples add natural sweetness, while the spices give a warm flavour. The batter comes together quickly and bakes into a cake that looks rustic and inviting. It is a great option for casual baking, family treats, or simple desserts.
Spelt Somerset Apple Cake
Description
A soft and moist Somerset apple cake made with spelt flour, warm spices, and fresh apples. This easy recipe delivers a rustic British bake with a light nutty taste, gentle sweetness, and a tender crumb. Perfect for tea time or a cosy dessert.
Ingredients
Dry Ingredients
Wet Ingredients
Fruit
Instructions
Heat oven.
- Preheat to 180°C (350°F). Grease and line a 20 cm round cake tin.
Combine dry ingredients.
- Mix flour, baking powder, sugar, cinnamon, nutmeg, and salt in one bowl.
Combine wet ingredients.
- Whisk eggs, melted butter, milk, and vanilla in another bowl.
Mix batter.
- Pour wet mixture into dry mixture and stir until just combined.
Add apples.
- Fold in diced apples. The batter should be thick.
Fill tin.
- Spoon batter into the cake tin. Smooth lightly. Add apple slices and sprinkle demerara sugar on top.
Bake.
- Bake for 40–45 minutes until golden and firm on top.
Cool and slice.
- Cool for 10 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 260kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 6g30%
- Cholesterol 60mg20%
- Sodium 140mg6%
- Potassium 160mg5%
- Total Carbohydrate 35g12%
- Dietary Fiber 3g12%
- Sugars 18g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Do not overmix the batter; spelt flour can become dense if worked too much.
- The cake stays moist for up to 3 days when stored in an airtight container.
Optional Substitutions & Variations
- Swap brown sugar with coconut sugar.
- Add 50 g raisins, 40 g chopped walnuts, or both.
- Replace butter with melted coconut oil for a lighter flavour.
- Use pear instead of apple for a softer, sweeter version.
Storage & Make-Ahead Tips
- Store at room temperature for 2–3 days.
- Refrigerate for up to 5 days.
- Freeze slices for up to 2 months.
- Warm in the microwave for 10–15 seconds before serving.
