Laura Karren Glasgow, Issaquah
from KCTS 9 Cooks Every Day
This smell of this baking cake will get your sleepyheads out of bed or get your picky eaters to finish their dinner to earn dessert. This coffee cake is unique in that it uses almost all whole grains and yet is light and tender.
2 cups white whole-wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter
11/4 cups sugar
1 large egg
1 cup buttermilk
11/2 teaspoons vanilla
2 cups diced rhubarb, thawed if frozen, cut in 1/4- to 1/2-inch dice
2 tablespoons salted butter, softened
1/2 cup sugar
1 tablespoon all-purpose flour
1 tablespoon ground cinnamon
Preheat the oven to 350 degrees. Grease and flour a 9 x 13-inch pan.
Combine the softened butter, sugar, flour, and cinnamon in a small mixing bowl until evenly mixed. Set aside the topping mixture.
Whisk together the flours, baking soda and salt in a medium mixing bowl. Cream together the butter and sugar in a large bowl. Beat in the egg, stopping afterward to scrape the sides and bottom of the bowl. Add the dry ingredients, one-third at a time, alternately with the buttermilk. Add the vanilla. Stir in the pieces until evenly distributed. Pour the batter into the prepared pan.
Sprinkle the topping mixture over the batter.
Bake for 35 minutes until the top is golden brown and a cake tester inserted in the center comes out clean. Remove from the oven and cool on a rack for at least 20 minutes before serving. Delicious with vanilla ice cream for dessert.