Plum coffee cake

by Sarah Steimer

This coffee cake was one of my favorite recent baking projects. It was fairly simple to make and the plums were fantastic. I actually enjoyed it with a few extra fresh plum slices on the side.

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Rhubarb cake with cinnamon-sugar topping

by Caitlin Saniga

This rhubarb cake is super-moist thanks to the buttermilk, and it seems to appeal to fans and foes of rhubarb alike. And get a load of the cinnamon-sugar goodness on top. In this instance, I doubled the topping ingredients (1/2 cup brown sugar and 1 teaspoon cinnamon). If you do the same, tent the cake with foil about halfway through the bake time so the sugar doesn’t burn.

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Rhubarb compote-swirl cornmeal coffee cake

by Sarah Steimer

I used duck eggs for the first time when I made this recipe. There's more protein in duck egg whites, so my whites whipped extra high.

• 1/2 cup (one stick)  unsalted butter, melted
• 1 1/4 cups confectioners’ sugar
• 3/4 cup whole blanched almonds OR slivered almonds
• 1/2 teaspoon baking powder
• 3/4 cup cornmeal
• 6 egg whites
• 1/3 cup sugar
• 3/4 cup rhubarb compote (recipe here)

In a food processor or blender combine the almonds, cornmeal, confectioners’ sugar and baking powder. Process until the almonds are finely ground, about one minute.

In a medium bowl or the bowl of an electric mixer, beat the egg whites until they are quite stiff, about three minutes. Slowly add the sugar. Beat for one additional minute. Add the tepid melted butter and beat gently to combine – BE GENTLE. I don’t think I was gentle enough.

Add the almond and cornmeal mixture in two batches and mix gently only until combined. Do not overmix.

Spread the batter in a buttered, 8×8-inch baking pan, and dollop the rhubarb compote on top. With a spoon, press down through the rhubarb compote gently to swirl it into the batter. Be gentle, as you do not want to deflate the egg whites.

Bake the cake at 350 degrees until it is golden brown and a knife inserted into the middle comes out clean, about 30 to 35 minutes.

Serve with additional compote.

Recipe: A little Zaftig

Photo: Sarah Steimer

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Coffee cake muffins

by Sarah Steimer

Coffee cake included, anything with a streusel topping wins with me.

For streusel topping

• 1/3 cup brown sugar
• 1/3 cup flour
• 1/4 teaspoon cinnamon
• 1/3 stick butter

Combine all ingredients by hand until you have a crumbly consistency. Set aside.

For muffins

• 1/2 stick  of butter
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup sour cream
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 egg

Combine flour, baking soda and baking powder and set aside. Cream butter and sugar then add the egg. Mix in sour cream and vanilla. Add dry ingredients.

Distribute half the batter in greased muffin tins. Add half the streusel, the rest of the batter and then the remainder of the streusel. Bake at 350 degrees for 18 minutes or until a knife inserted into the center of the muffins comes out clean.

Makes 12 muffins.

Recipe: unknown

Photo: Sarah Steimer

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