Apple Spelt Cake

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By The Homemakers Test Kitchen
This Austrian homestyle cake is a wonderfully simple and fairly low-calorie apple dessert. Spelt is an ancient nutty-flavoured low-gluten wheat variety that grows in Alpine regions, so it is popular in breads and baking in Switzerland, Austria and northern Italy. Buy it at bulk or health food stores. If your apples are sweet, reduce the sugar in the apple layer.
Ingredients
Cake:
1-2/3 cups  (400 mL)  cake-and- pastry flour
1 cup  (250 mL)  whole spelt or whole wheat flour
1/2 tsp  (2 mL)  baking powder
1/2 tsp  (2 mL)  baking soda
1/4 tsp  (1 mL)  salt
3 eggs
2/3 cups  (150 mL)  granulated sugar
1/3 cup  (75 mL)  butter, melted
1/4 cup  (60 mL)  vegetable oil
1 tsp  (5 mL)  vanilla
Icing sugar
Apple Filling:
8 large tart apples
2 tbsp  (30 mL)  butter
1/4 cup  (60 mL)  granulated sugar
1/4 cup  (60 mL)  packed brown sugar
1-1/2 tsp  (7 mL)  cinnamon
Grated rind of 1 lemon
Preparation
Apple Filling: Peel, quarter, core and slice apples. In skillet, melt half of the butter over medium heat; cook half of the apples, stirring often, until tender-crisp, about 7 minutes. Repeat with remaining apples. Scrape into bowl; mix with granulated and brown sugars, cinnamon and lemon rind. Let cool.
Cake: In bowl, whisk together cake-and-pastry and spelt flours, baking powder, baking soda and salt; set aside. In large bowl, beat eggs with sugar until pale and thickened, 2 to 3 minutes. Mix in butter, oil and vanilla. Stir in flour mixture until smooth.
Line bottom of 8-inch (2 L) square metal cake pan with parchment or waxed paper; grease sides. Spread two-thirds of the cake batter into pan. Layer apples (and juices) evenly over batter. Top with spoonfuls of remaining batter; do not smooth top. Bake in centre of 325F (160C) oven until golden brown and skewer inserted in centre comes out clean, about 50 minutes. Let cool in pan on rack. Remove from pan; peel off paper. Dust top with icing sugar.
Makes 8 to 12 servings.

This is a very good cake. Worth getting a little bag of spelt flour for.

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