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Coffee cake + strawberry rhubarb

I’ve made coffee cake muffins before, adding a tasty layer of wild berry jam between the cake and the streusel – delicious, easy to share, super delicious! This time I really just wanted an excuse to use my bundt pan and make a more classic-looking “cake”.

Since it’s that time of year, I figured adding some strawberry + rhubarb would be a good idea, though wasn’t entirely convinced the flavours would match up. Well, they certainly do! I think you could probably get away with adding any kind of berry combo to this cake.

I was also concerned (just because I had never made this kind of cake before) that the filling would cause the streusel and cake to separate and that they wouldn’t hold together when removed from the pan. This was definitely not the case, as you can see from the photo, and a quick flip of the pan released the entire cake intact.

It ended up being so quick to make that I made it twice in one week for two different events – a hit both times!

Here’s what you need and how it’s done…

¾ cup white flour
½ cup brown sugar
1 tsp cinnamon
¼ cup butter, melted

1½ cups sliced strawberries
1 cup chopped rhubarb

½ cup butter, room temperature
½ cup sugar
¼ cup brown sugar
1 egg + 1 egg yolk
½ cup sour cream
1 tsp vanilla extract
1⅓ cups flour
1 tsp baking powder
¼ tsp baking soda
1 pinch of salt
Several dashes of cinnamon

Prepare the filling by cooking the strawberry and rhubarb on the stove, on low. Drain a bit of the water that comes out of the fruit. Cook until the berries and rhubarb can be mushed together (sounds delightful, eh?). It should look like a jam.

For the topping, mix the dry ingredients, then stir in the melted butter. Mix until well blended.

For the cake, cream together the butter and sugars. Add the egg and egg yolk, mix. Add the sour cream and vanilla, mix. Mix the dry ingredients together, then add them to the wet ingredients. Stir until just blended.

Add the streusel to the bottom of the bundt pan. Pour the filling evenly on top. Add the cake batter and make sure it’s evenly distributed and covering the filling layer below.

Bake at 350°F for ~50 minutes, or until a tester comes out clean.


You can’t go wrong with crisp

The days started to pass and I still hadn’t used any of my rhubarb. I’ve been way too indecisive and the fact that I’m running dangerously low on flour has limited my options. Eventually, I couldn’t take the rhubarb staring at me from the fridge every time I opened it so I took it out, chopped it up, and made some crisp. I’m always happy with my decision to make crisp once I’ve actually made it. It’s so simple, delicious, and you can make it totally your own with fruits that are in season.

For this crisp, I went with the traditional strawberry-rhubarb. If you haven’t made crisp before, it’s incredibly simple. You’ll need a mixture of sugar, flour, and corn starch to thicken the filling and a mixture of butter, oats, cinnamon, sugar, and flour to make the topping. I usually just estimate both of the mixtures, adding ingredients until it looks good, but when I make this again (very soon), I’ll keep track of the measurements and share the recipe. Until then, happy baking!!