The Rhubarb Pecan Coffeecake recipe is one I originally experimented with using gluten free flour mixtures, such as this simple "6-2-1 Flour Mixture." The end result is quite different in color and texture, but made with regular all-purpose flour or substituting 1:1 with the gluten free flour mixture makes no difference at all to the great flavors.
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| Rhubarb Pecan Coffeecake |
Rhubarb Pecan Coffeecake
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| Rhubarb Pecan Coffeecake |
Makes one 9 x 13 pan
CAKE:
½ cup butter
1½ cups sugar
1 teaspoon vanilla
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sour cream
2½ cups chopped rhubarb
1 cup chopped pecans
STREUSEL TOPPING:
¾ cup all-purpose flour
¾ cup light brown sugar
4 - 5 tablespoons butter
½ teaspoon cinnamon
CAKE: Preheat oven to 350 degrees. Beat together the butter and sugar; beat in the eggs and vanilla. Whisk or sift together the dry ingredients, to combine. Alternately beat in the dry ingredients and the sour cream. Stir in the rhubarb and nuts. Pour into a greased 13 x 9 pan.
STREUSEL: Mix the flour, brown sugar and cinnamon. Work in the butter until it looks like large crumbs. Sprinkle over the cake. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
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The other cake I am sharing here is the Sour Cream Polenta Cake with Honey Orange Glaze. It is a small, single layer cake with an extremely tender and moist crumb, as well as a little bit of texture, due to the cornmeal. The glaze was made with honey and Grand Marnier liqueur, but orange juice could be substituted for the liqueur. I served this cake with dollops of Mascarpone Whipped Cream, which was just the perfect accompaniment.
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| Sour Cream Polenta Cake with Honey Orange Glaze |
Sour Cream Polenta Cake with Honey Orange Glaze
Makes one 9-inch single-layer cake
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| Sour Cream Polenta Cake with Honey Orange Glaze |
CAKE:
1 cup all purpose flour
½ cup fine yellow cornmeal
1 tablespoon orange zest in thin matchsticks
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon turmeric
½ teaspoon cardamom seeds, coarsely smashed
1 stick unsalted butter
¾ cup granulated sugar
3 eggs
¾ cup sour cream
1 teaspoon vanilla
GLAZE:
3 tablespoons honey
2 tablespoons Grand Marnier Liqueur, optional
Preheat oven to 350 degrees. Spray a 9-inch spring-form pan with cooking spray. Line the bottom of the pan with parchment and spray the parchment. Set aside.
In a bowl, whisk together the first 7 ingredients and set aside. In the bowl of a standing mixer, cream the butter with the sugar. Once creamy, add in the eggs, one at a time, beating well after each addition. Add in the sour cream and vanilla to combine. Add in the dry ingredients and mix well. Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, make the Honey Orange Glaze. Combine the two ingredients and heat in the microwave on short bursts. Once cake is done, set on the counter and with a pastry brush, spread the Honey Orange Glaze over the hot cake repeatedly, until it is all used. Allow the cake to cool. Remove the rim of the spring-form pan and quickly flip the cooled cake over onto a rack. Remove the parchment and then set a cake plate over the cake and flip it back over, so the top remains upwards. Serve wedges of the cake with the Mascarpone Whipped Cream.
My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.
