Wednesday, August 4, 2010

rhubarb + strawberry coffee cake

during a recent trip to the catskils, i discovered a new farmers market. it was full of amazing fruits, veg, cheese and baked goods... including one of the BEST coffee cakes i have ever had. full stop. it was baked in a basic tin, with an unassuming label in plain type: 'strawberry rhubarb'... but boy oh boy, when i bit into that moist coffee cake it had the perfect balance of sugar, cinnamon, fruit and crunch. i wanted to buy more to bring home, but there were none left the next day. so i decided when i got home i would attempt my own.

adapted from martha 'lady jesus' stewart

for the crumble topping:

4 tblspns unsalted melted butter- plus more for dish
3/4 cup cake flour- plus more for dish
1/4 cup sugar
1/4 cup light brown sugar
1/4 tspn salt
1/4 tspn cinnamon

for the cake:

1 1/2 cups cake flour
1 tspn baking powder
1/4 tspn salt
1 stick unsalted butter, room temp
3/4 cup sugar
2 large eggs
1 tspn vanilla extract
1/4 cup buttermilk
2 cups of strawberries and rhubarb that have been diced

*oven to 350° F.
*butter a 9-inch round baking dish, dust with flour, tap out excess.
*stir together butter, flour, sugars, salt, and cinnamon. set topping aside.

*mix flour, baking powder, and salt in a medium bowl.

*in another bowl cream butter and granulated sugar until pale and fluffy. beat in eggs and vanilla.
*working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour. stir until just combined.
*fold in fruit. pour into dish. sprinkle with crumb topping.

bake about 1 hour. sprinkle with powdered sugar.

give half to your boyfriend and bring half into work. endless praise. enjoy with whipped cream or if you're feeling really glutenous- cinnamon ice cream.