Breakfast Coffeecake

Recipe Ingredients

		Crumble Topping
3/4 cup	148g / 5.2oz	Sugar
3 tablespoons	45ml	Flour
1/4 teaspoon	1.3ml	Ground nutmeg
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Vanilla extract
1/4 cup	49g / 1.7oz	Cold butter - (1/2 stick) - cut up
		Cake
2 cups	125g / 4.4oz	Flour
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Nutmeg
1/2 teaspoon	2.5ml	Salt
1/2 cup	99g / 3.5oz	Butter - (1 stick) - room temperature
1/2 cup	99g / 3.5oz	Sugar
2		Eggs
1 teaspoon	5ml	Vanilla extract
1 cup	237ml	Sour cream
2 cups	292g / 10oz	Diced rhubarb

Recipe Instructions

For the Crumble Topping: Combine the sugar, flour, nutmeg and salt in a bowl. Stir in the vanilla, then work in the butter with a pastry blender or fork until crumbly. Set aside.

For the Cake: Heat the oven to 350 degrees. Butter a 9-inch tube pan. Stir together the flour, baking powder, baking soda, nutmeg and salt in a bowl. Set aside.

Beat together the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs, one at a time. Beat in the vanilla. Beat in half the flour mixture until creamy, then beat in the sour cream until blended. Beat in the remaining flour mixture until combined. Stir in the rhubarb.

Spoon the batter into the tube pan. Top with the crumble mixture. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool the cake in the pan slightly, then remove to a wire rack to cool completely.

This recipe yields 12 servings.

Each serving: 326 calories; 453 mg. sodium; 75 mg. cholesterol; 17 grams fat; 10 grams saturated fat; 40 grams carbohydrates; 4 grams protein; 1 gram fiber.

Source:
The Los Angeles Times, 03-26-2003

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