Cinnamon Coffee Cake

Directions

1. Preheat oven to 350˚F (180˚C). Grease and flour a 10-inch (25 cm) loaf or bundt pan.
2. Cream butter and sugar in the bowl of an electric mixer for 3 minutes, until light. Add eggs, one at a time, then add vanilla, sour cream, and lentil puree. In a separate bowl, sift together flour, baking powder, baking soda, spices, and salt. With the mixer on low, add flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is fully mixed in.
3. For the crumble, place brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in walnuts, if desired.
4. Spoon half the batter into the pan and spread it out with a pallet knife. Sprinkle with ¾ cup (175 mL) crumble. Spoon the rest of the batter into the pan, spread it out, and scatter the remaining crumble on top. Bake for 50-60 minutes, until a toothpick comes out clean.
5. Let cool on a wire rack for at least 20 minutes. Carefully transfer the cake, crumble side up, onto a serving plate.