October 25, 2014

Ruffled Apple Brandy Cake


  • 1 cup Bluebird Einkorn flour *
  • 1 cup all purpose baking flour**
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 4 eggs
  • 1 cup plus 2 tbsp of sugar
  • 4 tbsp brandy
  • 1 tsp pure vanilla extract
  • 1 cup coconut oil melted and cooled
  • 6 medium apples


  • Preheat oven to 350 degrees Fahrenheit. Butter or oil a 9-10 ” spring form pan.
  • Peel 4 apples. Dice apples in 1 “cubes. Set aside. Slice remaining two apples with a planer in thin rounds (I like to keep the peels on for color). Keep as much of the round shape of the apple in tact for each slice. If you do not have a planer carefully slice with a sharp knife. Place rounds in a shallow pan and gently toss with 1 tablespoon of brandy and 1 tablespoon of sugar. Set aside.
  • In small bowl whisk together flour, baking powder and salt. Set aside.
  • In a medium size bowl whisk eggs until they are foamy. Continue to whisk in the sugar until incorporated. Whisk in remaining brandy and vanilla. Slowly alternate adding half the flour, then half the oil, stirring, until all the ingredients are added and incorporated. Add the 1″ apple chunks to the batter. Gently stir until all apple chunks are coated in the batter. Pour the batter into a oiled spring form pan. Using a rubber spatula, smooth the top of the batter. Shingle the apple rounds in a circular pattern on top of the batter (as the cake bakes the apple rounds will “ruffle”). Sprinkle the top of the cake with the remaining tablespoon of sugar.
  • Insert pan into a heated oven. Bake for approximately 50-60 minutes, until the top of the cake is evenly browned and an inserted toothpick comes out clean.
  • Serve with freshly whipped cream.
  • *Emmer or Einkorn Flour work with this recipe.** You can use 100% Einkorn or Emmer Flour in this cake which yields a denser crumb and richer flavor.