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Breakfast coffeecake

Time 1 hour 25 minutes
Yields Serves 12
Breakfast coffeecake

Crumble topping

1

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.

Cake

1

Heat the oven to 350 degrees. Butter a 9-inch tube pan.

2

Stir together the flour, baking powder, baking soda, nutmeg and salt in a bowl. Set aside.

3

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.

4

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.

5

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.

From Donna Deane.

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