Coffee cake was an alien food to me when I first came to Canada. I was invited to ‘coffee mornings’ where you drank coffee and ate coffee cake. “I don’t like coffee”, I would tell people. “No problem”, they said, “there’s no coffee in the cake and we make tea”. This morning we were hosting our monthly book club meeting and I really fancied making an old-fashioned coffee cake, with no coffee. They generally have some kind of sugar and cinnamon topping and many of them include fruit. This recipe is from “The Harrowsmith Country Life Baking Book”.
Cream 1/2 cup shortening with 1 1/2 cups sugar. Add 1 egg and beat well. In a separate bowl mix 2 cups all-purpose/plain flour with 1 tsp baking soda and 1/2 tsp salt. We added 1 tsp baking powder as well. Add some of this to the creamed mixture and then add part of 1 cup buttermilk. Add alternatively the flour and buttermilk until it is all combined. Stir in 1 1/2 cups chopped rhubarb and 1 tsp vanilla. Pour into a prepared 9×13-inch pan.
Combine 1/4 cup sugar, 1/4 cup brown sugar and 1 tsp cinnamon. Sprinkle on top of the cake batter. Bake at 180C/350F for 35-40 minutes.
We all had seconds. Our next book choice is “My Italian Bulldozer” by Alexander McCall Smith. Looks like a fun read. One person left with cake, one person left with rhubarb and one person left with plants. What a lovely way to spend a morning.
Have a great weekend!
Cheryl and Becky