This tea cake comes together so simply that we've called it an everyday cake. Perfect as an afternoon snack, eaten with your fingers over the sink, or as a humble dessert with crème fraîche or whipped cream. You can swap the fruit based on what you have on hand or what's in season (raspberries, blueberries, blackberries, rhubarb and halved plums are our favourites). This time of year we like to use our frozen summer fruit to remind us of the warmer days ahead. 

Everyday Spelt Tea Cake
~Adapted from Marian Burros's Plum Torte
1 cup (138g) Flourist Sifted Spelt Flour
1 tsp baking powder
pinch salt
1/2 cup (114g) unsalted butter, room temperature
3/4 cup (162g) sugar
2 eggs, room temperature
1 1/2 cup (225g) fruit/berries, fresh or frozen (if frozen, do not thaw)
turbinado sugar for sprinkling

Preheat the oven to 350°F. Butter a 8 or 9 inch springform pan (or cake pan) and line the bottom with parchment paper.

Whisk together the Flourist Sifted Spelt Flour, baking powder and salt in a small bowl and set aside.

In the bowl of a standing mixer or handheld beaters, cream the butter and sugar until very light and fluffy. Scrape down the sides of the bowl with a spatula.

Add the dry ingredients and the eggs, and beat until just combined.

Spread the batter into the prepared pan. Sprinkle the batter with fresh or frozen fruit or berries. Generously sprinkle the top with turbinado sugar.

Bake the cake for 40 to 50 minutes, until a toothpick inserted into the middle of the cake comes out clean. Cool the cake in its pan on a rack for 10 minutes, and then release the spring and let it finish cooling just on the base. 

Serve this cake at room temperature.