My Grandma Bessie'S Bundt Kuchen

• Streusel
• 1 cup light brown sugar
• 1 cup organic Einkorn wheat flour (or unbleached, all-purpose flour)
• 1 tablespoon ground cinnamon
• 1/2 cup organic salted butter, cut into 8 pieces
• Cake
• 3 cups organic Einkorn wheat flour or unbleached, all-purpose flour
• 4 teaspoons baking powder
• 1 small lemon, zested
• 1 cup milk (I use organic, whole milk)
• 2 teaspoons vanilla extract
• 1 cup salted organic butter
• 1 1/2 cups sugar (I use organic sugar)
• 5 eggs (I use organic, free-range eggs from my backyard chickens)

1. Preheat oven to 350u0b0F. Grease bundt pan with butter (be very generous and be sure to cover the entire surface), then coat the butter with flour.
2. Make the streusel topping: mix together flour, brown sugar and cinnamon. Rub the butter pieces in with your fingers until small clumps form. Set aside.
3. Sift (or whisk) together the flour, baking powder, and lemon zest and set aside. Mix milk with vanilla extract and set aside.
4. Beat the butter and sugar together on medium speed in the bowl of an electric mixer until light and fluffy. Add eggs one at a time, beating between each addition. Add the flour mixture 1/3 at a time, alternating with the milk mixture. Scrape the bowl, and then beat on low until all ingredients are thoroughly mixed.
5. Sprinkle 1/3 of the streusel mixture into prepared pan. Spoon about 1/2 of the batter on top of the streusel, then sprinkle the rest of the streusel evenly over the batter. Spoon the remaining batter into the pan over the streusel.
6. Bake for 1 hour, or until cake is golden brown and a toothpick inserted into the center comes out clean. Cool cake in pan for about 15 minutes before carefully inverting it onto a serving platter to remove.

streusel, light brown sugar, einkorn wheat flour, ground cinnamon, butter, cake, einkorn wheat flour, baking powder, lemon, milk, vanilla, butter, sugar, eggs

Taken from food52.com/recipes/23881-my-grandma-bessie-s-bundt-kuchen (may not work)