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Cakes and Sweet Bread

Cinnamon Spelt Cake

Make Cinnamon Spelt Cake with Homestead Whole Spelt Flour. A Homestead Gristmill recipe with stone-ground ingredients and practical kitchen guidance.

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Cinnamon Spelt Cake
PrepAbout 45 minutes
CookAbout 45 minutes
ServesMakes a 9" x 9 cake
LevelEasy
Method

Cook it step by step

  1. 1

    Preheat oven to 350°.

  2. 2

    Cream butter and 1 1/4 cups Sucanat

  3. 3

    add eggs and blend.

  4. 4

    Add remaining ingredients and mix well.

  5. 5

    Pour into a 9″ x 9″ oiled baking dish. Sprinkle top with 1/4 cup Sucanat.

  6. 6

    Bake for 30 to 35 minutes.

  7. 7

    Cool before cutting.

From the Mill Kitchen

A Few Notes Before You Bake

Cinnamon Spelt Cake benefits from the same care most stone-ground bakes need: a little attention to hydration, rest time, and ingredient choice. Keeping that guidance close to the method makes the first bake easier and the second one even better.

Bake to the rhythm of fresh-milled flour

Stone-ground flour often hydrates a little differently than highly standardized flour, so the dough or batter may need a short rest before you decide it is too wet or too dry. Give the grain a moment to absorb liquid before making big adjustments.

That matters most for breads, biscuits, tortillas, and pizza dough because structure is built over time. Gentle mixing, a proper rest, and watching texture cues usually give a better result than forcing the recipe to behave exactly like a fast commercial formula.

Why Homestead Whole Spelt Flour is the right match

Homestead Whole Spelt Flour gives this recipe the flavor anchor it needs. The goal is not just to finish the bake, but to keep enough grain character in the final result that the flour, cornmeal, oats, or grits still taste present after butter, sugar, cheese, fruit, or savory toppings join in.

For cookies, cakes, muffins, scones, and doughnuts, the ingredient choice also shapes tenderness. A softer flour keeps the crumb pleasant, while whole-grain character keeps the bake from tasting one-dimensional.

Make the next batch even better

Once you make a recipe like this successfully, the next question is usually storage and repeatability. Let the finished bake cool before wrapping, and store any extra grain products in a cool pantry or freezer so the second round still tastes fresh.

The related links below make it easy to restock the same ingredient, compare a few neighboring grains, or pick the next recipe to try without losing your place.

Shop Homestead Whole Spelt FlourStone-Ground Flour GuideWhole Wheat Flour GuideBrowse All Recipes

Ready to bake?

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