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big crumb coffee cake – smitten kitchen

Notes: 

‘Big Crumb’ Coffeecake with Rhubarb
Adapted from The New York Times 6/6/07

Not rhubarb season? Don’t fret. I think this cake would be amazing with a blueberry, raspberry, sour cherry or any other tangy fruit filling you can think of. Simply adjust the sugar level accordingly–most of these will need far less than rhubarb does to make them palatable.

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Ingredients: 

Butter for greasing pan

For the rhubarb filling:
1/2 pound rhubarb, trimmed
1/4 cup (50 grams) sugar
2 teaspoons (15 grams) cornstarch
1/2 teaspoon ground ginger

For the crumbs:
1/3 cup (65 grams) dark brown sugar
1/3 cup (65 grams) granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup (4 ounces or 113 grams) butter, melted
1 3/4 cups (225 grams) cake flour (I was out and used all-purpose and it worked great)

For the cake:
1/3 cup (80 grams) sour cream
1 large egg
1 large egg yolk
2 teaspoons (10 ml) vanilla extract
1 cup (130 grams) cake flour (ditto on the all-purpose flour–worked just fine)
1/2 cup (100 grams) sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons (85 grams) softened butter, cut into 8 pieces.


 

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