Spelt Matcha Coffee Cake with Buckwheat Cardamom Crumble

Spelt is an ancient wheat that’s less commercialized and more nutritious than all-purpose flour. It still has gluten but less so. Often (but not always) it works really well as a sub for all purpose flour. I don’t have anything against gluten, it is a workhorse that gives us wonderful things like pizza dough, but so many other flours bring something else to the table. Often that something is flavor. The two flours here bring a lovely earthiness to the coffee cake that compliment the matcha, but if you can’t find spelt or buckwheat this recipe works just as well with all-purpose flour or your favorite gf flour.


For the cake:

2 1/4 cups spelt flour

1/4 cup tapioca flour (or cornstarch)

2 1/2 teaspoons baking powder

1 teaspoon salt

1 1/2 sticks unsalted butter, room temp

3/4 cup sugar

1/4 cup brown sugar

3 eggs, room temp