Cinnamon and Spelt Streusel Cake

Its insulting to this cake to say it is perfect to accompany morning coffee or add to a lunch box - it is that, but, and if it is decorated with strawberries and a little creme fraiche to hold them in place and it will stand out on any tea table or as a desert. More importantly, recipewise, I replaced the sugar with Stevia (using 95g instead of 100g - all other ingredient quantities remained as printed) - stunning.

Considering my gaff in putting the quantity of milk for the topping (2 tablespoons) in with the cake ingredients- things turned out well. To try to balance things up, I doubled most of the ingredients, except the sugar- though I kept the topping exactly as listed online. The cake took twice the baking time, and - needless to say - lacked sweetness. In terms of its consequent size, it pretty well filled an 8 inch tin, and so at its peak was around 3.5 inches tall, more like the size of cake we here in our corner of England are accustomed too. The cake was fairly moist- with no signs of being underdone. To compensate for the lack of sugar in the crumb, I used a very straightforward recipe for cinnamon buttercream, and split the cake into three layers and sandwiched layers- this worked well. Despite the extended baking time (about 70 minutes) the topping was still very tasty. I also added into the cake mix a small amount of both ginger and mixed spice. We will be returning to this recipe soon- possibly to take to friends. I think it might need some aesthetic attention as it might not stand out on a table amidst other more recognisable favourites. In terms of flavour, it ticks a lot of important boxes!!!

I made this last night but added fresh apple and some raisins and although it did take longer to cook than the stated cooking time it is absolutely amazing, especially warm - will definitely be making it again.