Tag: bundt cake

Rhubarb Coffee Cake

Rhubarb Coffee Cake

This recipe for Rhubarb Coffee Cake brings back a great memory. A few years ago my niece Rebecca, along with her family and my brother were visiting from Germany. As I was gathering my ingredients for the cake, Rebecca asked if she could help. It was our first baking experience together.

That visit was a few years ago and Emma, my great-niece, was only 18 months old. She’ll celebrate her 6th birthday next month and has a younger sister, Marla, who’ll celebrate her 4th birthday in January.

Rhubarb Coffee Cake

Unfortunately, we don’t see them very often and with two small children, they don’t come to the US – we go there. We try to visit once a year just to keep up with the girls. That year between visits is a long time at this young age and the changes in the girls are mind blowing.

Enjoy this sweet-tart cake warm with a cup of tea or coffee!

Rhubarb Coffee Cake

The cake can be made in advance, frozen, thawed overnight and gently warmed in the oven or microwave. It’s a great recipe to keep on hand for unexpected company, or for breakfast on a holiday morning when you already have a long list of cooking tasks.

Watch the Rhubarb Coffee Cake video here.

Rhubarb Coffee Cake

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Rhubarb Coffee Cake

Rhubarb Coffee Cake

This Rhubarb Coffee Cake is moist, aromatic and delicious. Serve warm or room temperature. Make a batch of strawberry ice cream (see my book Endless Summer) to serve on the side. If using the powdered sugar, sprinkle over the cake just before serving; it dissolves quickly.

  • Author: Trish Lobenfeld
  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12 servings 1x
  • Category: Baked Good
Scale

Ingredients

Streusel Topping

2 tablespoons unsalted butter
½ cup blanched slivered almonds
2 tablespoons brown sugar
½ teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon ginger
pinch of nutmeg

Cake Batter

1 cup (2 sticks) unsalted butter, preferably room temperature
1 cup granulated sugar
1 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon cloves
¼ teaspoon ginger
1/8 teaspoon nutmeg
1 cup sour cream
2 cups thinly sliced rhubarb
powdered sugar for dusting, optional

Instructions

Setup

Preheat the oven to 350 degrees F and rease a 9-inch angel food or spring-form pan with butter.

Place the butter in an electric mixer fitted with the paddle attachment and beat until smooth, scrapping the sides and beater as needed.

Add the sugar and salt and beat until fluffy, scrapping the sides and beater as needed.

Add the eggs and vanilla and beat on medium high until incorporated, scrape the sides and beater a couple of times until everything is combined. Don’t worry if it looks a little curdled it will smooth out.

Add the flour, baking powder, cinnamon, baking soda, cloves, ginger and nutmeg, mixing on low until the dry ingredients are moist.

Scrape the sides and beater and mix in the sour cream until thoroughly blended and the batter is smooth, scraping sides and beater as needed. Toss in the rhubarb and mix until well incorporated.

Pour the batter into the prepared cake pan. Sprinkle the streusel topping over the cake and bake in preheated oven for 45 minutes or until cake tester comes out clean.

Cool for 10 minutes. Loosen sides before removing the cake to a cooling rack.

Notes

Cake freezes well. Cool completely and wrap tightly.

Keywords: coffee cake, quick bread, rhubarb, breakfast, snack, baked goods, baking, vegetarian, nut-free, bundt cake

 

 

Marmalade Coffee Cake

I used the Meyer-lemon and blood-orange marmalade I bought yesterday in a sour cream coffee cake. The flavor really came through and the citrus adds a distinct flavor to this rich cake. It’s easy to make and I like to use a mini Bundt pan, like a muffin tin, but with the Bundt design, or mini loaf pans (5 3/4″ x 6″ x 2 1/2″). They freeze well and you can thaw individually as needed.

Use other low-sugar jams with chunks of fruit, like cherry. Reduce the sugar in the recipe to 3/4 cup if you’re using regular commercial jam.

Method

Preheat oven to 350ºF and lightly grease cake pan.

Beat butter on medium-high, with paddle attachment, until soft and fluffy. Add sugar and cream together. Beat in eggs; either one at a time or both together – if any curdling occurs, the dry ingredients will resolve that.

Add 1 teaspoon vanilla and the first cup of flour. Mix on low, scraping sides. Add second cup and mix on low, scraping sides. Add the last cup with the baking powder, baking soda, and salt; mix on low and scrape sides.

Add the marmalade, scraping sides as needed. Add the sour cream, increase speed to medium, scrape sides as needed.

Once the ingredients are all incorporated, increase speed to medium-high for 20 seconds – the batter will become very smooth.

Scoop batter into cake pan, place in preheated oven, and bake for 40 minutes or until golden brown and inserted toothpick comes out clean.

NOTE: The mini Bundt pan takes about 30 minutes and the mini loaf pan 40 minutes.

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marmalade coffee cake….

Use a mini Bundt pan or mini loaf pans to make small portions. These freeze well. The mini Bundt pan takes about 30 minutes and the mini loaf pan 40 minutes.

  • Author: Trish Lobenfeld
  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 1 cake 1x
  • Category: Cake
  • Method: Baking
Scale

Ingredients

  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 cup Meyer-lemon and blood-orange marmalade
  • 1 cup sour cream

Instructions

  1. Method
  2. Preheat oven to 350ºF and lightly grease cake pan.
  3. Beat butter on medium-high, with paddle attachment, until soft and fluffy. Add sugar and cream together. Beat in eggs; either one at a time or both together – if any curdling occurs, the dry ingredients will resolve that.
  4. Add 1 teaspoon vanilla and the first cup of flour. Mix on low, scraping sides. Add second cup and mix on low, scraping sides. Add the last cup with the baking powder, baking soda, and salt; mix on low and scrape sides.
  5. Add the marmalade, scraping sides as needed. Add the sour cream, increase speed to medium, scrape sides as needed.
  6. Once the ingredients are all incorporated, increase speed to medium-high for 20 seconds – the batter will become very smooth.
  7. Scoop batter into cake pan, place in preheated oven, and bake for 40 minutes or until golden brown and inserted toothpick comes out clean.

Notes

Reduced fat sour cream is a viable substitute.