Rustic Carrot Coffee Cake

Preheat oven to 350 degrees (F). Coat a 9 inch springform pan with cooking spray.

For streusel topping:
Measure the 1/4 cup plus 2 Tablespoons of spelt flour, 2 Tablespoons oat bran, 2 Tablespoons dark brown sugar and 1 Tablespoon granulated sugar, and pinch of salt into small bowl. Throw in your 3 Tablespoons of cold butter and rub the mixture together with your fingers to create a coarse cornmeal-textured mix. Set aside

For the Cake:
Put the dry ingredients into your bowl whisking to combine. Stir the carrots in.

In small bowl thoroughly whisk wet ingredients (melted butter, buttermilk and egg) together. Using a spatula, make a small well in your dry ingredients and pour in the wet. Stir to combine.

Scrape batter into your greased pan and sprinkle with streusel topping. Press into the batter slightly.

Bake for 40-45 minutes or until your house smells divine and the top is nice and brown. A toothpick inserted in the center should come out clean, with perhaps a few moist crumbs sticking to it, but certainly no wet batter.

Set on cooling rack and wait 10 minutes before slicing gently with a serrated knife and serving.

Serve with plain yogurt swirled with a dash of cinnamon, vanilla, and honey.