Jeanna's Favorite Coffee Cake

This versatile recipe can be used any time of year making use of what is abundant from the garden. And it freezes well!
Author Jeanna Stavas - Innkeeper Whispering Pines Bed & Breakfast


Cake batter:

  • 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


  1. In a mixing bowl, cream shortening (or apple sauce) and brown sugar. Beat in the egg.
  2. Combine flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with sour cream.

  3. Fold in rhubarb (zucchini or apples).

  4. Pour into two 8-in. square or one 9 x 13 greased baking dishes.

  5. Combine the topping ingredients; sprinkle over batter.

  6. 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.

Recipe Notes

May be frozen for up to 6 months.