Streusel cakes come in all sorts of variations and are always very popular. This one baked with spelt flour and blackberries is delicious for the whole family. This coffee cake recipe combines a fluffy, tender butter sponge cake base, while a traditional one usually features a yeasted batter, and a streusel pastry. The sweet, sour taste of the wild blackberries hidden under a thick layer of crispy crumble pastry goes perfectly with the sweetness and richness of butter cake. Although it has a really fancy look, this cake is actually fairly easy to make!
BottomStreusel
300 g Blackberries
120 g Butter, softened
120 g Caster sugar
2 Large eggs, at room-temperature
1 tsp Vanilla extract
1 tsp Baking powder
200 g White spelt flour
A pinch of salt
80 ml Wholemilk, at room-temperature
100 g White spelt flour
20 g Hazelnuts, chopped
75 g Sugar
75 g Butter, softened
Preheat the oven to 180C/350F. Lightly butter a 24-26 cm / 8-10 inch heart-shaped or round spring-form pan. Line the bottom with a piece of baking paper.
Rinse the blackberries briefly under cold water in a sieve and drain on the paper towels.
Beat the softened butter with the sugar until light and ...
