I am excited with the passing of winter. For those of you who like winter, I applaud you. But for me, the winter months of February and March are the longest of the year. I’m looking forward to the snow melting to reveal my rhubarb and my perennial flowers and herbs. Oh, spring, how I anticipate you.
I’m sharing a couple of coffee cake recipes you can use now or save for later, when you can sit on the back deck in the morning sunshine and enjoy your coffee. Have a great week.
Sour Cream Rhubarb Coffee Cake
1-1/2 cups packed brown sugar
1/2 cup shortening
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1-1/2 cups chopped rhubarb (1/2-inch chunks)
Topping:
1/2 cup sugar
1/2 cup chopped walnuts
1 teaspoon ground cinnamon
1 tablespoon butter, softened
Directions: In a bowl, cream sugar, shortening and egg. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Gently fold in rhubarb until evenly distributed.
Spoon into a greased 13-in. x 9-in. baking pan. Combine topping ingredients until crumbly; sprinkle over batter.
Bake at 350° for 45-50 minutes or until done. Cool slightly before cutting into squares.
Creamy Cranberry Coffee Cake
2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 egg
1 tablespoon grated orange peel
3/4 cup orange juice
1/4 cup butter, melted
1 teaspoon vanilla extract
2 cups coarsely chopped fresh or frozen cranberries
Cream cheese layer:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
Topping:
3/4 cup all-purpose flour
1/2 cup sugar
1/2 cup cold butter. cubed
Directions: Preheat oven to 350 degrees. In a large bowl, whisk the first four ingredients. In another bowl, whisk egg, orange peel, orange juice, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in cranberries.
Transfer to a greased 9-in. springform pan.
For cream cheese layer, in a small bowl, beat cream cheese and sugar until smooth. Add egg and vanilla; beat on low speed just until blended. Spread over batter.
For topping, mix flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over top.
Place pan on a baking sheet. Bake 70-75 minutes or until golden brown. Cool in pan 15 minutes before removing sides of springform pan. Refrigerate leftovers.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us?
Contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
