Citrus Kamut Crumb Cake

Citrus Kamut Crumb Cake

Ingredients

Cake
3 meyer lemons, sliced very thin
2 oranges, sliced very thin
2 limes, sliced very thin
4 oz. cake flour
4 oz. kamut flour (or wholewheat flour)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 oz. unsalted butter, at room temperature
8 oz. sugar
2 tbsp. lemon zest
1 tsp. orange zest
1 tsp. lime zest
2 eggs
1 tsp. vanilla
. cup buttermilk
. cup sour cream

Streusel
6 oz. flour
7 oz. sugar
1 tsp. salt
6 oz. unsalted butter, at room temperature

Glaze
4 oz. powdered sugar
. cup lemon juice

Instructions

1. Preheat the oven to 350°F. Butter an 8" springform pan and line the bottom with parchment paper. Butter the paper as well.

2. Prepare the streusel and glaze and set both aside.

Streusel

1. Mix together the flour, sugar, salt, and chopped butter. Using your fingers, pinch together the butter between the flour and sugar until all the butter is broken up. The mixture should clumb together but break apart easily.

Glaze
1. Mix together the lemon juice and sugar until smooth.

Cake
1. Boil the citrus slices in water for 1 minutes. Drain the water. Pour in fresh water and boil the citrus slices again. Repeat this process once more. Once you've boiled the citrus slices at least 3 times, arrange them on paper towels and allow them to dry whilst preparing the rest of the cake.

Note:This process of boiling the citrus is necessary to remove the bitterness as the entire citrus,
flesh, rind and skin, is used.

2. Mix together the flours, sugar, baking soda, baking powder and salt. Set aside.

3. In another bowl or in the bowl of a stand mixer, beat the sugar, butter, and zest together until light and
fluffy, about 5 minutes.

4. Add the eggs one at a time, mixing well after each. Add the vanilla and mix in well.

5. Add half of the flour mixture and mix in well.

6. Add the buttermilk and sour cream and mix in well.

7. Add the remaining flour mixture and mix in well until the batter is even.

8. Pour ⅓ of the batter into the pan and spread it out evenly. Arrange ⅓ of the lemon, orange, and lime slices on top of the batter, creating a single layer.

9. Repeat step 12 twice more. The top should be a layer of citrus zest.

10. Spread the streusel over the top.

11. Bake in a preheat oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.

12. Allow the cake to cool completely before removing from the springform pan.

13. Add the glaze on top and serve.