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Strawberry Rhubarb Coffee Cake

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I want you to have a really great weekend. I want you to do and see all the things you want to; to sleep in late if that’s your thing, or get up with the sun and get ‘er done – whatever floats your boat.

I want you to have a relaxing weekend where you find snippets of peace and happiness in between your yoga class, your hurried trek to get the kids to swimming lessons on time, that unexpected drop in by your in-laws. I want you to have the sort of weekend where you say to your self: “Self, let’s do this!” and you go on, happily, calmly and without locking your keys in the car or putting the milk in the oven and the muffins in the fridge. Deep breath – don’t forget it’s the weekend.

I want you to have a delicious weekend: double long cappuccino with the foam just right, your favourite deli’s sandwich, perfectly wrapped in waxed paper, eaten joyfully in the sun on a park bench, maybe something grilled to embrace the warmer weather if it is indeed warmer where you are.

And this cake. 

If your weekend is as relaxed and casual as I would wish it to be, you just might have the sort of plans that include whipping up a simple, seasonal homage to late spring. Maybe you have a brunch in your future this weekend. Maybe you need something toothsome and not-too-sweet-but-sweet-enough to serve some guests, or eat in the yard, just you and your thoughts. Whatever your plans, know that this moist, fruit filled, streusel-topped beauty is here for you, should you find occasion to put it together.

 

 

Strawberry Rhubarb Coffee Cake

Don’t be fooled by the whole wheat in this cake – it’s not stodgy, it’s beautifully textured and substantial without being heavy.

For the cake:

1 cup of rolled (not quick) oats

1 cup of bran cereal (bran buds or all-bran)

2 cups of plain yogurt

2 cups of whole wheat flour

½ cup of sugar (I used coconut sugar with great success

2 tsp baking soda

1 tbsp baking powder

pinch of salt

¾ cup of milk

½ cup vegetable oil

1 egg (lightly beaten)

1 tbsp vanilla

3 cups chopped strawberries and chopped rhubarb

whipped cream, for serving – optional

For the streusel topping:

½ C butter, cold and cut into small bits

½ C sugar (again, coconut sugar was great here)

½ C whole wheat flour

1 tsp cinnamon

Mix the flour, sugar and cinnamon together well. With a pastry blender or 2 knives, cut the butter into the flour mizture until the butter pieces are evenly distributed and not much bigger than large peas or blueberries.

 

Make the streusel and set aside.

Grease a standard tube pan (removable bottom). If you don’t have a removable bottom tube pan, you can use a spring form pan, but the cake may take a few extra minutes to bake.

Combine the oats and bran cereal. Use a very large bowl because in the end all the batter will end up here. Add the yogurt and stir well. Set this mixture aside while you prepare other ingredients.

Combine the flour, baking powder and soda, salt and sugar in a bowl. Set aside.

Combine the egg, milk, oil and vanilla in a bowl. Once the cereals and yogurt have had a few minutes together to soften, add the egg and milk mix into the cereals, stirring well.

Now add the dry ingredients. Pour them on top of the wet and stir quickly but only until everything is just barely combined. Don’t over mix.

Add the fruit and stir to combine, but again, don’t over mix.

Bake at 350° for 50 -60 minutes until a toothpick or skewer comes out cleanly. Cool the cake in the pan on a wire rack for 10 minutes before sliding a knife around the edges to help release the cake. Set the cake pan on a sturdy mug or can so it is elevates. Ease the sides of the pan off and return it to the cooling rack. Allow the cake to finish cooling completely before serving

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