Auntie Roz’s Coffee CakeRecipe By: Eric Vellend
Moist and buttery with a sweet cinnamon swirl, this superb dessert deserves its java-friendly moniker. If you don’t have a tube pan (angel food cake pan), this coffee cake can be made in two 81⁄2″ x 41⁄2″ loaf pans. You can also use butter and flour to prepare the pan, but baking spray makes the job much easier.
- Baking spray, for pan
- 2 1⁄4 cups cake flour, sifted
- 2 tsp baking powder
- 1⁄2 tsp baking soda
- 1⁄4 tsp salt
- 1 cup unsalted butter, softened
- 1 1⁄4 cup granulated sugar
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 cup sour cream (not low-fat), divided
- 3⁄4 cup dark brown sugar, packed
- 2 tsp ground cinnamon
- 4 cups sliced rhubarb (about 1 lb.)
- 1⁄2 cup granulated sugar
- Finely grated zest of 1 medium orange
- Coat inside of 10″ tube pan with baking spray. In medium bowl, combine flour, baking powder, baking soda and salt. Preheat oven to 350°F.
- With an electric mixer, beat butter and granulated sugar on medium speed until light and fluffy, 2 minutes. Reduce speed to low. Add eggs, one at a time, until combined. Add vanilla.
- Add 1⁄3 of dry mix followed by 1⁄2 cup sour cream, mix. Add another 1⁄3 dry mix followed by remaining 1⁄2 cup sour cream, mix. Add remaining 1⁄3 dry. Mix until combined.
- In small bowl, mix brown sugar and cinnamon until there are no lumps. Dollop 1⁄2 cake batter into pan. Spread evenly with spatula. Sprinkle with 1⁄2 sugar mixture. Top with remaining batter and carefully spread evenly. Sprinkle with remaining sugar mixture. Bake on middle rack until golden and skewer inserted in centre comes out clean, 50 to 60 minutes. Cool completely before removing from pan.
- To make compote, combine all ingredients in medium saucepan. Cover and place over medium-low heat. Cook gently until rhubarb is just tender, 5 to 7 minutes. Cool. Refrigerate in airtight container for up to 2 weeks. (Serve chilled or at room temperature.)
- Serve cake with compote on side.