Shredded Apple Spelt Cake

Recipe View Preheat your oven to 400 degrees F (200 degrees C). Generously grease a 9-inch Bundt pan to prevent sticking. (5 minutes)

Recipe View In a medium bowl, combine the shredded apples, 1 tablespoon of ground cinnamon, and 1 tablespoon of sugar. Toss gently until the apples are evenly coated with the cinnamon-sugar mixture. Set aside. (5 minutes)

Recipe View In a large bowl, whisk together the eggs, 1/2 cup of sugar, and vanilla extract until the mixture becomes light and fluffy. This step incorporates air, resulting in a tender cake. (3 minutes)

Recipe View Gradually stir in the olive oil and orange juice until well combined. In a separate bowl, whisk together the spelt flour, xanthan gum, baking powder, salt, and 2 teaspoons of cinnamon. (2 minutes)

Recipe View Add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake. Gently fold in the apple mixture. (5 minutes)

Recipe View Pour the batter into the prepared Bundt pan, ensuring it's evenly distributed. Bake in the preheated oven for approximately 60 minutes, or until a toothpick inserted into the center comes out clean. (60 minutes)

Recipe View Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from breaking while it's still warm and delicate. (15 minutes)