from The Bonjon Gourmet
4 ounces (1 stick/8 tablespoons) unsalted butter, softened to room
3/4 cup plus 2 tablespoons (4 1/2 ounces) maple sugar
2 large eggs at room temperature
1 cup (5 ounces) all-purpose flour
1/2 cup plus 2 tablespoons (2 1/2 ounces) whole spelt (or whole
wheat pastry) flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
3/4 teaspoon vanilla extract
3-4 medium pink pearl apples, peeled, cut off the core, and sliced 1/4″
1/2 cup plus 2 tablespoons heavy cream
1/4 cup granulated (organic turbinado) sugar
Position a rack in the center of the oven and preheat to 350º. Butter
a 9″ round cake pan and line the bottom with a circle of parchment
In the bowl of a stand mixer fitted with the paddle attachment, cream
together the butter and maple sugar on medium speed until light and
fluffy, 3-5 minutes.
Meanwhile, sift together the flours, baking powder and salt into a medium
bowl. Stir the milk and vanilla together in a small measuring cup.
With the mixer on low, add 1/3 of the dry ingredients, and mix until
just combined. Scrape down the sides of the bowl, and with the mixer
on low, add 1/2 of the milk mixture, stirring until just combined. Continue
like this until all the ingredients are added, then remove the bowl
from the mixer, and give the batter a final turn with a rubber spatula
to make sure the batter is homogeneous.
Spread the batter in the prepared pan.Arrange the apple slices in concentric
circles over the batter, pressing them into the batter slightly.
Pour the cream all over the top, then sprinkle evenly with the sugar.
Bake the cake until a toothpick inserted comes out mostly clean with
a few moist crumbs, and the cake is pulling away from the sides of the
pan, about 45 minutes. Let cool. Serve warm or at room temperature.