New Hampshire CSA
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Recipes we love...
Big Crumb Coffee Cake
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Recipe By: Smitten Kitchen (smittenkitchen.com)
Serving Size: 8
Summary:
‘Big Crumb’ Coffeecake with Rhubarb
Adapted from The New York Times 6/6/07
Not rhubarb season? Don’t fret. I think this cake would be amazing with a
blueberry, raspberry, sour cherry or any other tangy fruit filling you can
think of. Simply adjust the sugar level accordingly–most of these will need
far less than rhubarb does to make them palatable.
Ingredients:
Butter for greasing pan
For the rhubarb filling:
1/2 lb. rhubarb, trimmed
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger
For the crumbs:
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 (1 stick or 4 ounces) butter, melted
1 3/4 cups cake flour (I was out and used all-purpose and it worked great) For the cake: 1/3 cup sour cream 1 large egg 1 large egg yolk 2 teaspoons vanilla extract 1 cup cake flour (ditto on the all-purpose flour–worked just fine) 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.
--------------------------------------------------------------------------------
Recipe By: Smitten Kitchen (smittenkitchen.com)
Serving Size: 8
Summary:
‘Big Crumb’ Coffeecake with Rhubarb
Adapted from The New York Times 6/6/07
Not rhubarb season? Don’t fret. I think this cake would be amazing with a
blueberry, raspberry, sour cherry or any other tangy fruit filling you can
think of. Simply adjust the sugar level accordingly–most of these will need
far less than rhubarb does to make them palatable.
Ingredients:
Butter for greasing pan
For the rhubarb filling:
1/2 lb. rhubarb, trimmed
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger
For the crumbs:
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 (1 stick or 4 ounces) butter, melted
1 3/4 cups cake flour (I was out and used all-purpose and it worked great) For the cake: 1/3 cup sour cream 1 large egg 1 large egg yolk 2 teaspoons vanilla extract 1 cup cake flour (ditto on the all-purpose flour–worked just fine) 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.