I’ll echo Deb’s note that if you make this with fruit other than rhubarb, consider decreasing the sugar amount in the filling.ġ 3/4 cups cake flour (I’ve used all-purpose as well and it works fine, but do use cake flour if you have it)ġ cup cake flour (see note above about AP flour substitution)Ħ tablespoons softened butter, cut into 8 piecesġ. _ Rhubarb ‘Big Crumb’ Coffee Cakeįrom Smitten Kitchen, who adapted from The New York Times And as rhubarb is now in season, I can only advise that you pick up a bundle of the rosy stalks at your local farmer’s market and make this coffee cake as soon as possible…perhaps for a nice lingering breakfast on this long holiday weekend? The tart layer of rhubarb under the sugary topping is a perfect foil for the sweetness of the cake. We’ve eaten it many times over, swapping in whatever fruit is in season, and I never, ever tire of it. And then, a few years ago, Deb posted this recipe and I’ve been hooked. I’ve tried lots of different recipes, some very good, but none with the boulders and crags of crumb topping that I envisioned. So, as I grew older and cooked many more recipes on my own, my ideal coffee cake remained this kind of specimen rich, tender yellow cake topped by a thick layer of brown sugar crumbs. (I still do, though now I eschew packaged baked goods for the real deal.) I loved pulling chunks and boulders of the crumbs off the top of the cakes. And (b), the ratio on these coffee cakes of brown-sugar-crumb topping to cake was highly tipped in the favor of the topping. My mom enjoyed baking and was good at it, and while I loved her cookies and treats, something about the forbidden nature of the packaged coffee cake was irresistible to me as a child. There are a few reasons these cakes were such a treat: (a) we never had packaged baked goods at home. You take one and come into my room and we’ll talk.” And I loved it. She’d say, “Amy, you know I’m no baker, but these cakes are here just for you whenever you want one. Family gatherings were often busy affairs with lots of laughter and people and chatting, and being the oldest grandchild, I often wanted to straddle the worlds between the “adults” and “children.” My grandma and I shared a special relationship, and while she had no interest in baking a batch of cookies, she kept a stash of Drake’s coffee cakes hidden away in a cupboard just for me. Despite that fact, our extended family get-togethers at my grandparents’ house often featured delicious food her chili and lasagna were some of the best I’ve ever tasted. My maternal grandma did not particularly enjoy cooking. No need to bury the lede here: this is my holy grail of coffee cakes.
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