Rhubarb Coffee Cake III

Rhubarb Coffee Cake

Описание:

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INGREDIENTS

- 1/2 cup butter (one stick)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 2 1/2 cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 2 cups rhubarb, finely chopped
- 1 teaspoon vanilla
- 1/2 cup sugar
- 1 teaspoon cinnamon

DIRECTIONS

Cream together butter, granulated sugar, and brown sugar. Add egg and mix. In a separate bowl, sift together flour, baking soda, and salt. Add dry ingredients alternately with buttermilk, in approximately three to four iterations. Finely fold in rhubarb. Last, add vanilla. In a separate bowl, combine granulated sugar and cinnamon and set aside.

Butter and flour a Bundt pan, tapping out any excess flour. Add approximately ¾ of the batter then sprinkle in cinnamon and sugar mixture. Add remaining batter, spreading with a spatula to smooth.

Bake at 350 degrees for 45 to 50 minutes until golden brown and a cake tester (or toothpick) comes out clean.

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You'll Need:

Crumb Topping
3/4 cup granulated sugar
3 tablespoons flour
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup (1/2 stick) cold butter, cut up

Combine the sugar, flour, nutmeg and salt in a bowl. Stir in the vanilla extract, then work in the butter with a pastry blender or fork until crumbly. Set aside.

Cake
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups diced rhubarb

Procedures : Preheat oven to 350 degrees F. Butter a 9-inch tube pan.

Stir together the flour, baking powder, baking soda, nutmeg and salt in a bowl; set aside.

Beat together the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs, one at a time. Beat in vanilla extract.

Beat in half the flour mixture until creamy, then beat in the sour cream until blended. Beat in the remaining flour mixture until combined. Stir in the rhubarb.

Spoon the batter into the tube pan. Top with the crumb topping mixture. Bake until a wooden pick inserted in the center comes out clean, about 1 hour.

Cool the cake in the pan slightly, then remove to a wire rack to cool completely.

Servings: 1