Spelt Cinnamon Streusel Cake

The smell of sweet cinnamon always reminds me of the holidays. Coffee cake has always been one of my favorites, but this one takes those traditional flavors to a new level. I love the crunch the pistachios and walnuts provide to the brown sugar cinnamon topping. Using spelt flour versus white flour provides fiber and wonderful nutty, tangy flavor. Serve this cake with coffee or tea for a delicious breakfast or snack. Store any leftovers in an airtight container and enjoy for up to one week.

1. Preheat oven to 350. Lightly coat a 8×8 square cake pan with nonstick spray.
2. In a mixing bowl, stir melted butter and sugar until smooth. Whisk in eggs and vanilla until thoroughly combined.

3. In a separate bowl, combine spelt flour, baking powder, cinnamon and salt. Add wet ingredients to dry ingredients and stir until just combined; stir in sour cream and stir again until just combined.

4. Spread batter evenly into the prepared pan.

5. In a separate bowl, combine the streusel ingredients. Crumble evenly on top of the cake batter. Bake the cake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.

6. Once of of the oven, allow the cake to cool before slicing.

Spelt Cinnamon Streusel Cake

Serves 9

All you need:

Cake –

8 tablespoons (1 stick) unsalted butter, melted and cooled slightly

1 cup light brown sugar, packed

2 eggs, room temperature

2 teaspoons pure vanilla extract

1 1/2 cups spelt flour (or whole wheat flour)

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup sour cream (or plain Greek yogurt), room temperature

Streusel –

4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly

1/2 cup spelt flour (or whole wheat flour)

1/4 cup light brown sugar, packed

1/4 cup chopped roasted salted shelled pistachios

1/4 cup chopped walnuts

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

All you do:

1. Preheat oven to 350. Lightly coat a 8×8 square cake pan with nonstick spray.
2. In a mixing bowl, stir melted butter and sugar until smooth. Whisk in eggs and vanilla until thoroughly combined.
3. In a separate bowl, combine spelt flour, baking powder, cinnamon and salt. Add wet ingredients to dry ingredients and stir until just combined; stir in sour cream and stir again until just combined.
4. Spread batter evenly into the prepared pan.
5. In a separate bowl, combine the streusel ingredients. Crumble evenly on top of the cake batter. Bake the cake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
6. Once of of the oven, allow the cake to cool before slicing.