Cinnamon Barley Coffee Cake

By BobLongo

Ingredients

• Cake:
• 6 tablespoons softened butter
• 1 cup brown sugar, packed
• 2 large eggs, beaten
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg, optional
• 1 1/2 cups pearl barley (soaked overnight)
• 1/2 cup milk
• Streusel topping:
• 1/2 cup spelt flour
• 1/4 cup brown sugar (packed)
• 1/4 cup old-fashioned rolled oats
• 1/8 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 4 tablespoons butter, at firm room temperature

Details

Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

Preheat the oven to 350°F. Lightly grease an 8”-square or 9”-round cake pan.
Beat butter and sugar together.
Beat in the eggs one by one.
Whisk baking powder, salt, and spices into the flour. Stir half the flour mixture into the butter/sugar/eggs to combine. Stir in the milk, then add the remaining flour mixture, stirring to combine.
To make the topping: Gently combine all of the topping ingredients until crumbly.
Pour batter into the pan. Sprinkle topping over the cake. Use a table knife or spatula to briefly swirl it into the batter.
Bake the coffeecake for 35 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven; allow it to cool before cutting.