My adventures in raw and vegan dessert and the occasional savory recipe creation!
Sunday, May 29, 2011
Strawberry Rhubarb Coffeecake
You and I go together like strawberries and rhubarb...it sounds so much more delicious than peas and carrots, at least to me! No, I am not talking about romantic relationships where the couples go well together, I am talking about true friends...our gal pals that we have so much in common with and always "get" us, even if we haven't yet said what we are thinking. I have been thinking a lot lately how I am very happy to have friends such as these in my life, they make it so much sweeter...just like strawberries and rhubarb do.
I decided to pair strawberries and rhubarb in a delicious coffeecake yesterday, perfect for serving with coffee or tea while in the company of good friends! I have to confess I haven't tasted the deliciousness of coffeecake in years! The last one I had was when my Mom made a pumpkin apple coffeecake back when I was in highschool...it has been too long! So I decided that it was about time to create my own.
Not the yeasted type though. The type that could also be considered a crumb cake, topped with a thick layer of heavenly crunchy oaty streusel! I wanted the batter to be studded with pockets of flavorful strawberries and rhubarb throughout, not simply in one layer in the middle as many traditional cakes have. The cake took a long time to bake as it was a tall cake with lots of fruit, but it was well worth the wait. Although rather cruel to smell the heavenly aroma of it and not yet be able to taste it.
When I finally was able to enjoy it, I was in a whole other world...it was one of those moments where I just closed my eyes and savored it. The cake was moist and sweet with bursts of strawberry and rhubarb and the light scent of cinnamon. The topping put it into it's own level of deliciousness...crunchy in contrast to the sweet cake! Texture is very important to me in a good dessert. Although it was good on its own, I enjoyed it warm with some lavander vanilla ice cream I had also made this weekend. And since I had made 2 cakes there was enough to share with some special people as well! Here is the recipe if you would like to try some for yourself!
Strawberry Rhubarb Coffeecakes
Makes 2 6 inch cakes
2 6 inch round cake pans
6 Tbsp whole wheat pastry flour
3 Tbsp maple or brown sugar
1 tsp ground cinnamon
4 Tbsp cold Earth Balance vegan butter
1/2 tsp sea salt
3/4 cup old fashioned rolled oats
1 3/4 cups whole wheat pastry flour
1 tsp baking soda
1 tsp sea salt
2 tsp ground cinnamon
1 cup maple sugar or granulated sugar
1/2 cup coconut oil
1 cup coconut milk
1 Tbsp pure vanilla extract
2 Tbsp lemon juice
2 cups diced organic rhubarb
2 cups quartered organic strawberries
To make streusel, combine flour, sugar, sea salt, and cinnamon in a bowl. Cut in Earth balance with a pastry blender until you have large pea sized clumps. Add oats and scrunch with hands until larger chunks of streusel are formed. Set aside in the fridge. Preheat the oven to 375 degrees and position rack in center of oven. Spray two six-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Whisk flour, baking soda, and sea salt in a large bowl to blend well. Whisk sugar, oil, milk, and vanilla extract, together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in lemon juice vinegar and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the lemon juice, which allows the cake to rise since there are no eggs). Stir in rhubarb and strawberries, and pour cake batter into each pan, dividing evenly between the two, Scatter streusel over each and bake cakes until tester inserted into center comes out clean, about 1 hour and 25 minutes (after about the first 20, cover the tops of the cakes with foil if they are getting too brown). Cool cake for about 15 minutes in pan then place a plate on top, hold firmly and flip over to unmold, then carefully flip to right side up onto another plate. Repeat with other cake. Let cool slightly before serving.
*if desired, you cake bake the cake in 1 9 inch round pan, and give it additional time to bake, about 15-20 min.