Rhubarb Big Crumb Coffeecake |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is an incredibly moist and not too sweet coffeecake with huge cinnamon streusel crumbs. If you like crumb topping, this is the cake for you! The recipe is from The New York Times (June 2007). You could probably substitute other fruits (like berries) but if you would need to cut down the sugar accordingly. Ingredients:
butter, for greasing pan |
1/2 lb rhubarb, trimmed |
1/4 cup sugar |
2 teaspoons cornstarch |
1/2 teaspoon ground ginger |
1/3 cup dark brown sugar |
1/3 cup granulated sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/8 teaspoon salt |
1/2 cup melted butter |
1 3/4 cups cake flour |
1/3 cup sour cream |
1 large egg |
1 large egg yolk |
2 teaspoons vanilla extract |
1 cup cake flour |
1/2 cup sugar |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
6 tablespoons softened butter, cut into 8 pieces |
Directions:
1. Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. For filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.
2. To make crumbs, in a large bowl, whisk together sugars, spices, salt and butter until smooth. Stir in flour with a spatula. It will look like a solid dough.
3. To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.
4. Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.
5. Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.
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