This coffee cake recipe is a guest favorite. Throughout the year, seasonal produce sets the agenda – we bake coffee cake with fresh rhubarb, zucchini, and of course, local apples from Kimmel Orchard and Vineyard.
The coffee cake is just one part of our gourmet breakfast and is typically paired with a savory egg dish to balance out the meal. It is also a popular selection for our luncheons as a sweet ending.
- 1/2 cup shortening (or apple sauce)
- 1 1/2 cups packed brown sugar
- 1 egg
- 1 cup white flour
- 1 cup wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Fresh grated nutmeg
- 1 cup sour cream (or plain yogurt)
- 2 cups diced, fresh rhubarb (or zucchini or apples—peeled and cored)
- 1/2 cup packed brown sugar
- 1/2 cup chopped walnuts
- 1 teaspoon ground cinnamon
In a mixing bowl, cream shortening (or apple sauce) and brown sugar. Beat in the egg.
Combine flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with sour cream.
Fold in rhubarb (zucchini or apples).
Pour into two 8-in. square or one 9 x 13 greased baking dishes.
Combine the topping ingredients; sprinkle over batter.
Bake at 350 degrees F for 40-45 minutes (~55-60 minutes for a larger dish) or until a toothpick inserted near the center comes out clean. Cool on wire racks.
May be frozen for up to 6 months.