Spiced Plum Streusel Cake
This quick Streusel Cake is yeast-free which means it can be made in under an hour. Low dairy, sugar and uses the gentler on the gut spelt flour. You will need a 30cm x 20cm rectangular baking tin for best results. Cake can also be baked in a square or round 20cm tin, but the base will be higher.
Servings: 10 -12
For the Streusel Crumble:
- 1/2 cup spelt flour
- 1/4 cup coconut sugar or Natvia
- 50 g cold butter
For the Spiced Plums and Cake Base:
- 750 g red or black plums (10 large)
- 4 eggs
- 1/3 cup natvia or coconut sugar
- 2 tsp vanilla essence
- 1/4 tsp sea salt flakes
- 2 tsp cinnamon powder
- 2 tsp ground cloves
- 250 g coconut oil melted
- 2 cup wholemeal spelt flour
- 4 tsp baking powder
- 2 tbsp powdered natvia or unrefined icing sugar
To make the Streusel Crumble:
Place flour, sugar or natvia and butter in a bowl. Rub together with your fingers until rough crumbs form. If the dough comes together into a ball, that's ok too - you can pinch bits off and crumble over the cake later. Place in the fridge while you prepare the base.
For the Spiced Plum and Cake Base:
Wash plums, pat dry and cut into quarters, removing the stone. Set aside.
Using an electric mixer on high, beat eggs, natvia or sugar, vanilla essence and sea salt until pale and fluffy, and roughly doubled in size. Reduce speed to medium, add spices and pour in melted coconut oil in a slow and steady stream. Reduce speed to low and add flour and baking powder, mix only until it is incorporated.
Line a 20cm x 30cm tray with baking paper. Pour base batter into the tin and dot snugly with plum quarters, skin-side down. Sprinkle over with the crumb mixture and bake on the middle rack of the oven for 45-50 minutes.
Once ready, remove from the oven and cool on a wire rack before dusting with powdered natvia or icing sugar and serving.