Freekeh Pumpkin Streusel Cake

This tender, moist coffee cake is made with healthy freekeh flour, pumpkin puree and Speculaas spice. The hazelnut streusel topping gives the cake a very delicious crunchy.

Apart from bursting with an amazing combination of flavours, this crumble coffee cake is also very versatile. It works great as a weekend breakfast with a steaming cup of tea or with a large dollop of whipped cream as the afternoon coffee accompaniment.
Instead of honey that original recipe has called for, I have used homemade pistachio syrup that Evelyne from Cheap Ethnic Eatz sent me a couple of months ago. With the fresh homemade pistachio syrup, this cake is definitely a winner. Thanks, Evelyne!

Streusel	Cake
50 g Hazelnuts, chopped 10 g Brown raw sugar 25 g Butter 1/4 tsp Speculaas spice mix	200 g Whole freekeh berries (green spelt), ground into flour 1 tsp Baking soda 1/2 tsp Salt 1+1/2 tsp Speculaas spice mix 50 g Dried cranberries 300 g Pumpkin puree 100 g Plain low fat yogurt 100 g Pistachio syrup or honey 50 g Coconut oil, melted 1 tsp Vanilla extract 4 Egg whites

Preheat oven to 180C/350F. Grease a 20-cm springform pan or line with a parchment paper.
For the crumble topping, place all of the crumble ingredients into a large bowl. Rub the butter into the nuts until crumbly. Set aside.
Combine freekeh flour, baking soda, salt, spice mix and dried cranberries in a large bowl. Stir well with a whisk. Make a well in center of mixture.
Combine the pumpkin puree, yogurt, pistachio syrup, melted coconut oil, vanilla extract and eg whites in another bowl. Add to flour mixture. Stir just until moist.
Spoon batter into the prepared pan and sprinkle with streusel topping. Bake for about 1 hour or until a wooden skewer inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan and cool completely on wire rack.