Serves 10

Cake

1/2 butter
1 1/4 cup sucanat or organic yellow sugar
1 cup spelt flour
1 cup kamut
1/2 tsp vanilla
2 eggs
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp sea salt
1 cup thick yogurt (Mediterranean style or whole milk)

Filling

2 cup cherries

1/3 cup sugar

1 tbl spelt.

Remove the stems and pit the cherries. Place in a saucepan and place on the stove on medium heat. Bring to a boil. Mix the sugar and flour together and add to the cherries, mixing it in quickly. Continue to stir until the mixture start to boil. Remove from the heat and let it cool completely before using. 

Streusel Topping

1/4 butter

1/4 sucanat

2/3 cup spelt

1/3 cup kamut flour  

1/8 tsp cinnamon

Place all the dry ingredients in a food processor and process to a fine crumb. Transfer to a bowl and add 1/4 tsp water. Mix with your hands so that it forms larger crumble pieces. Set aside.

Place the butter and sugar into a mixer and beat until the butter is soft. Add the eggs and vanilla and mix. Add the flours, baking powder, baking soda, cinnamon, sea salt and half the yogurt. Mix thoroughly. Scrape the sides of the bowl and add the rest of the yogurt. Grease and flour a tube cake pan. Spread half of the dough in the pan. Pour cherry filling over this. Drop by tablespoon the remaining dough, on top of the cherry filling. Sprinkle the streusel topping on top. Bake at 325 degrees F for 35-40 minutes. The cake should spring back to the touch when done and pull away a bit from the edge of the cake pan. The toothpick test may not work well with this cake  as it need to come out clean and dry to indicate the cake is done and this may de difficult because of the cherry filling.  Remove from the oven

Remove the outside of the tube pan and let the cake cool completely. To remove the cake form the tube, use a palette knife to loosen the cake from the bottom and the center. Gently life the cake from the bottom, using both hands and transfer to a plate. Do this quickly. Serve.