I enjoy baking with mostly organic ingredients; lately I’ve been using organic Einkorn wheat flour (an heirloom, non-hybridized variety with less gluten than regular flour quite a bit. If you cannot find Einkorn wheat flour (I like the Jovial brand), use unbleached, all-purpose flour. I haven’t tried it yet, but I believe you could make a gluten-free version of this cake with almond flour; chopped apples would be a nice addition if you plan to make the cake in the fall. —WinnieAb
light brown sugar
organic Einkorn wheat flour (or unbleached, all-purpose flour)
organic salted butter, cut into 8 pieces
organic Einkorn wheat flour or unbleached, all-purpose flour
small lemon, zested
milk (I use organic, whole milk)
salted organic butter
1 1/2 cups
sugar (I use organic sugar)
eggs (I use organic, free-range eggs from my backyard chickens)
In This Recipe
Preheat oven to 350°F. Grease bundt pan with butter (be very generous and be sure to cover the entire surface), then coat the butter with flour.
Make the streusel topping: mix together flour, brown sugar and cinnamon. Rub the butter pieces in with your fingers until small clumps form. Set aside.
Sift (or whisk) together the flour, baking powder, and lemon zest and set aside. Mix milk with vanilla extract and set aside.
Beat the butter and sugar together on medium speed in the bowl of an electric mixer until light and fluffy. Add eggs one at a time, beating between each addition. Add the flour mixture 1/3 at a time, alternating with the milk mixture. Scrape the bowl, and then beat on low until all ingredients are thoroughly mixed.
Sprinkle 1/3 of the streusel mixture into prepared pan. Spoon about ½ of the batter on top of the streusel, then sprinkle the rest of the streusel evenly over the batter. Spoon the remaining batter into the pan over the streusel.
Bake for 1 hour, or until cake is golden brown and a toothpick inserted into the center comes out clean. Cool cake in pan for about 15 minutes before carefully inverting it onto a serving platter to remove.