Silver Lining Sour Cream Rhubarb Coffee Cake

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Image by MikeGoad on Pixabay (be sure to cut off and discard all leaves!)

Rhubarb can be a bit too tangy for many people, but it is amazing in coffee cake. My version is stuffed with fruit and features a slightly crunchy, cinnamony crumble top.

We had a huge hailstorm a couple of nights ago and among other things, my rhubarb was demolished. There was nothing to do but gather up the broken stems and dice them up for baking. I froze most of the diced rhubarb, but used 4 cups for this recipe.

Fingers crossed, my plant will recover, but in the meantime, we’re enjoying this moist, delicious cake as the silver lining from an awful storm.

Cake ingredients:

1 cup white sugar
1 tsp baking powder
½ tsp kosher salt
2 cups flour
2 eggs, beaten
1 cup sour cream
1 tsp vanilla
4 cups rhubarb, diced

Topping:

1 cup sugar
¼ cup melted butter
1/3 cup flour
1/2 tsp ground cinnamon

Mix 1st cup sugar, baking powder, salt and flour In a large bowl. Add in 1 cup sour cream and eggs and stir until smooth. (Batter will be very thick.) Add rhubarb and stir to distribute evenly. Scoop into a 9 x 12” baking dish and smooth top with a spatula.

In a small bowl, mix 2nd cup sugar, melted butter, flour and cinnamon until very crumbly. Sprinkle evenly over cake.

Bake for 45-50 minutes until a toothpick inserted in the middle comes out clean.  So good – I’ll be surprised if you can stop at just one piece!

Tangy Fruit Salad

Another great recipe from Ree Drummond, that’s both pretty and delicious.  I ended up halving Ree’s original recipe, which serves 12, and still had more than enough for the 6 of us, with plenty left over for nibbling later.

The Orange Vanilla sauce adds just enough sweetness and tanginess to brighten everything up without being too sweet.  We loved it and had leftover fruit and syrup on vanilla ice cream the next day.

1/2 cup sugar
1/2 cup water
juice of 1 orange
zest of 1 orange
1 tsp Vanilla extract
2 pints strawberries, hulled and halved
2 pints blueberries
1 cup red grapes, halved
1 cup green grapes, halved

INSTRUCTIONS

Place the sugar, water, orange juice and orange zest into a small saucepan and stir to combine. Bring to a boil, then turn the heat to low and simmer for 15-20 to thicken slightly. Set aside to cool, then stir in vanilla. Store in the fridge until cold.

Mix together all the fruit in a large bowl and refrigerate.  Just before serving, pour the syrup over the fruit, tossing gently to coat.

 

Warm Bourbon Sauce

This is a wonderfully boozy sauce that we love on Bread Pudding.  It’s from Emeril’s Louisiana Real and Rustic Cookbook.

Ingredients

4 Tbsp butter
1/2 cup sugar
1/4 cup bourbon
4 egg yolks, beaten in a small bowl

Melt the butter in a double boiler. Add sugar and whisk to dissolve. Add bourbon and whisk for one minute. Remove from heat.

Drizzle in several spoonfuls of the hot syrup into the egg yolks, stirring constantly. Return all to the pan, and continue whisking until the sauce is pal and slightly thickened. Serve immediately.

I store any leftover sauce in a mason jar, which I reheat by placing back in simmering water. If the sauce is too thick add a few drops of water.

 

Apple Upside Down Cake

applesI love Fall, when apples are abundant! We always buy way too many, but upside down cake (who doesn’t love upside down cakes?) is a wonderful way to use them up. This recipe,  which  came in the mail from a clever local realtor, is dead easy and not overly sweet. I had Gala apples so I used those, but you could use almost any apple.

Caramel Base
1 cup sugar
1/3 cup water
1 tsp Cinnamon

4 large apples, peeled and sliced
6 tbsp butter
1/8 tsp salt

Cake
6 Tbsp butter, softened
3/4 cup sugar
1 tsp vanilla
3 eggs
1 cup flour
1 tsp baking powder
1/4 tsp salt
½ cup milk.

In a skillet, heat caramel base ingredients together for 3-5 minutes over medium heat, until slightly thickened.  Pour into a quiche pan. Rinse and wipe out skillet and add butter, apples and 1/8 tsp salt. Cook about 10 minutes, stirring occasionally until softened and spread evenly over the caramel in the quiche pan.

Cream butter and sugar and add vanilla and eggs. Blend dry ingredients and add by a third at a time, alternating with milk beating well after each addition.  Pour batter over the apples and bake for 35 minutes at 350.

Let cool for 10-15 minutes and flip onto a large platter.  Enjoy warm as is, or with a scoop of ice cream. Delish!

A Tale of Two Trifles: Strawberry Vanilla and Chocolate Raspberry, for a Graduation Party

Warning: this is a pretty long post, but includes some of my favorite tricks, so hopefully it will be worth it. Maybe get a fresh cup of coffee before you sit down to read it!

My daughter Maya, who is an excellent baker, decided that she couldn’t bear to have just a cake for her high school graduation party. Nope – what she really wanted is what we traditionally serve for birthdays around here: Strawberry Trifle.  It’s cool & creamy with soft custard and whipped cream, but not overly sweet.  We all love it.

I’ve shared my trifle recipe before (see link above) and it is pretty easy to make.  But honestly the thought of a giant trough of trifle is just too unappetizing to even consider. Trifle is lovely in a clear dish – until the first spoonful is removed and then it’s a sloppy mess. Delicious – but basically dessert carnage.

Fortunately, I’ve made individual trifles before and it’s a neat and lovely way to serve them. Making 100 individual servings is a little more serious endeavor, but I thought – we can do this! To add to the fun, we added Chocolate Raspberry Trifle.

Here’s how we did it:

The day before the party, we made 2 1/2 gallons of vanilla custard, and 1 1/4 gallons of chocolate custard. In hindsight I’d do the opposite, since the chocolate was a huge hit.

A triple batch of my regular recipe yields just a little more than a gallon, and my biggest pot just held a triple batch without disaster.

First trick: when making party-size quantities, reuse containers that the original ingredients came in.

After we’d made the custard, Taylor (who was helping me, God bless her!) poured the slightly cooled custard into a pitcher, put the lid on, and then poured the custard back into the empty gallon milk jugs. I also mixed up the frozen strawberries, sugar and sherry in a bowl and returned them to the frozen strawberry bag, which then just zipped shut. (Didn’t thaw or sweeten the raspberries or add anything else to them – I like the tartness they bring.)  Both milk jug and zipper bag were way easier to store in the fridge.

Second trick: buy an unfrosted chocolate cake and angel food cakes. The bakers at Costco thought we were nuts, but it worked beautifully.

Third and most important trick: We used shiny, clear plastic drinking glasses (the shorter, wider ones) and got 7 empty strawberry “tray” cartons from Costco to hold them. Each tray held 15 cups, and let us stack them neatly.

Fourth trick: on the morning of the party, we cut the cakes into 2″ pieces and put them in the bottom of each cup. Half the cups were chocolate and half were angel food. Then we covered them all with plastic wrap (just a couple of big sheets over each layer) and stacked them.

So to recap, the day before, we made the custards and sweetened the strawberries, which we stored in the refrigerator. We also had 6 cans of whipped cream and the mini-chocolate chips ready to go.

Morning of: we prepped the cups with cake.

Just before serving we dropped a nice spoonful of  fruit onto the cake, and poured about 1/3 cup custard directly out of the milk jugs onto the cake, and topped that with a spritz  of whipped cream (and sprinkled mini chocolate chips on the chocolate ones.)

Because it was a very warm day, we served the trifle cups in aluminum catering trays, nestled on top of a second tray with ice. A couple of wooden spoons in the ice kept the tray from sinking too far down, but kept the trifles nice and cool.

We were lucky enough to have two lovely young ladies helping during the party and they assembled the trifles and refilled the trays all evening.  The trifles were a hit and I know many people couldn’t resist seconds!

So for the record, here are the layers:

Chocolate Raspberry Trifle:

First layer: chocolate cake
Second layer: frozen raspberries
Third layer: chocolate custard
Fourth layer: whipped Cream
Topping: Sprinkle of Mini chocolate chips

Strawberry Trifle:

First layer: angel food cake
Second layer: strawberries, slightly sweetened and with a splash of sherry
Third layer: vanilla custard
Fourth layer: whipped Cream

We did end up with an extra 1/2 gallon of Vanilla custard, but what with one thing and another, that  has already mysteriously disappeared! (We do love our custard.)

So if you’re hosting a party and want a really “wow” dessert, try making individual trifles.

Molasses Taffy

When I was in second or third grade we made Molasses Taffy at school and I remember being enthralled with the way the color lightened into a golden brown as we pulled it. I never saw a recipe or made it again until a couple of years ago, when I saw it in a cookbook in Florida. It is an unusual taffy, flavored with molasses.

2 cups sugar
1 cup molasses
1/4 cup water
2 tsp vinegar
2 Tbsp butter
1/2 tsp baking soda

Add sugar, molasses and water to a large pot. Bring to a boil and add vinegar. Cook until the mixture reaches 268 degrees. (Hard ball stage.)

Remove from heat, add in baking soda and butter.

Turn out onto a buttered tray and butter hands. Once taffy is cool enough to handle, start pulling and twisting it. It will get a light golden color and get quite soft. Pull it into ropes about 1/2″ thick, and snip 2″ sections. You can wrap them in little rectangles of waxed paper, twisting the ends like a hard candy.

Maple Bourbon Banana Pudding Cake

I wrote “Good!” on this recipe and it is really a little bit of heaven. The maple syrup, brown sugar and bourbon form a wonderful sort of puddingy glaze on top.

6 Tbsp butter
1/2 cup sugar
2 large ripe bananas
1 egg
1/2 cup milk

Blend all these until very creamy and smooth.

1 cup flour
1 Tbsp baking powder
pinch salt

Blend the dry ingredients in a little bowl and add to the banana mixture. Gently stir until smooth. Pour into a medium-sized baking dish.

1/2 cup real maple syrup
1/2 cup brown sugar
1/2 cup hot water
2 Tbsp bourbon
1/2 cup chopped pecans

Heat the syrup, brown sugar, water and bourbon in a microwave safe container for a few minutes until everything is well blended. Be careful opening the microwave as the alcohol from the bourbon can make your eyes water!

Drizzle maple glaze all over the batter. Sprinkle chopped pecans on top. Bake 40 minutes at 375.

Can double this for a larger baking pan.