Coffee Cakes

This cake is a mix of sweet and savory and baked in a cast iron skillet. The recipe is for an 8" cast iron skillet. Use 1.5x proportion for a 12 " skillet. Start by picking the rhubarb, if you grow it, by inserting your thumb all the way down to the base of each stalk, twist gently and lift the stalk off the plant, one at a time. Your thumb 'print' should be clearly visible. This helps the plant reproduce quickly. Do not simply cut a stalk off with a knife. Wash the stalks and cut into 1/4" slices. You'll need 1 to 1 1/4 cups of cut rhubarb.

Once the rhubarb is washed and cut, mix the batter: 2 cups flour; 2.1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt. Sitr together the dry ingredients.  Add 1/3 cup white or brown sugar; 1 large lightly beaten egg; 1 cup sour cream; 1 teaspoon vanilla extract; 1/3 cup melted shortening (Crisco); 1/3 cup powdered milk, 1/2 cup water. Stir thoroughly. Add spices to your taste: caraway seeds, allspice, and cardamon. Stir again. Stir in the rhubarb.    

Spray the cast iron skillet with Pam cooking spray, pour the batter in the skillet. Prepare the topping of 1/4 cup white sugar+1 teaspoon cinnamon and 2 tablespoons of butter, then sprinkle on top of the cake.

Bake at 375 degrees, preheated oven, for about 35 minutes. Use the toothpick test in the center to see if it comes out clean. Serve warm!

Coming this fall! It uses Italian prune plums!