This deliciously wholesome cake is the perfect accompaniment to your afternoon cuppa. Packed with fresh berries, spices and seeds it is wonderfully autumnal.
This recipe came about when I needed a way to use up a glut of freshly picked blackberries. I wanted something a bit more toothsome than a traditional sponge cake but different to a muffin or scone. I settled for an American style coffee cake, a dense but moist sponge sprinkled generously with crunchy crumble.
The sponge is kept super moist with the addition of ground almonds. I have also added coconut for an extra depth of flavour.
The fruit in this cake can easily be swapped to whatever is in season, it would be fab with the addition of a grated apple or some chopped plums.
This recipe is low gluten and vegan, the only thing that stops it from being completely gluten free is the spelt flour in the crumble topping, this could easily be changed to whatever gluten free flour you have on hand, alternatively you can blitz some gluten free oats to make oat flour and use this in place of the spelt.