Coffee Cakes & Other 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!

Ok, I know my baking pan is old, bent and stained, but what comes from it is good! I have newer, nicer ones, but for some reason I keep coming back to this one for this exact recipe! Every year just around Labor Day weekend, the Italian prune plums start appearing in the stores! My mother used to bake this plain but reliable coffee cake featuring prune plums! Here is the recipe: Prepare an 8 or 9 inch square pan with shortening and flour. Batter is next: mix 1 1/2 cups flour, 2 teaspoons baking powder, 3/4 teaspoon salt, 1/4 cup white granulated sugar, 1/2 cup dry nonfat milk (such as Carnation brand), and stir together. Now add wet ingredients: 1 egg slightly beaten, 3/4 cup water, 1/4 cup melted shortening (I use Crisco hard shortening, melted, instead of melted butter or oil). Mix all together with wooden spoon. It makes a very thick, substantial batter. Now take prune plums (depending on the size, you'll need 12 to 15) and slice them in half, remove the pit, and place each half skin-side down atop the batter. That's why this recipe calls for a stiff batter, to hold the plum halves on top. Now preheat your oven to 400 degrees. While the oven heats, make the crumb topping: 1/2 cup flour, 2/3 cup light brown sugar, 1/2 teaspoon cinnamon, 1/4 cup melted butter. I often increase the amount of butter and cinnamon. Mix with a fork until crumbly and sprinkle it on top of the plums. Bake at 400 degrees 30-35 minutes. 

Perfect for October and cooling temps! Use a loaf pan (8-9 inch long), greased and floured. Mix in a large bowl: 2 eggs, 1 cup of pumpkin (I use canned pumpkin: not the pie mix nor puree)' 1/2 cup canola oil, 1/2 cup water. Add sugar: I don't like this too sweet so I use 2/3 cup white sugar and 1/3 cup honey. Mix everything so far on this list. Now measure dry ingredients: 1 2/3 cup flour + 1 teaspoon baking soda + 1/5 teaspoon baking powder+ 1/2 teaspoon ground cloves+ 1/2 teaspoon cinnamon+ 1/4 teaspoon pumpkin pie spice and 1/4 teaspoon nutmeg+ a dash of salt. Add the mixture of dry ingredients to the wet. Stir in 1 teaspoon vanilla extract, 1/3 cup of white chocolate chips, some chopped dried cranberries or dates (amount varies: I use about 1/8 to 1/4 cup) and a small handful of chopped pecans or walnuts.  Stir all together. Batter will be thick but 'pourable'. Pour batter into the prepared loaf pan, Bake for one hour at 350 degrees. Your kitchen is going to smell great!

Remember Ovaltine? Love malted milk flavor? Here is a great sheet cake I adapted from several sources online. Find Ovaltine in the grocery store, but be sure to choose the Chocolate Malt flavor. Grease and flour a half sheet pan (18x13 inches). Preheat oven 350 degrees. IN a large bowl mix together 2 cups flour, 1 1/3 cups granulated sugar, 1/2 teaspoon salt, and 1/3 cup Ovaltine. In a separate glass or metal container, mix 1 cup of boiling water with 1 stick of butter and 4 tablespoons of cocoa powder.  Let it cool. In another small bowl beat 2 eggs, 1/2 cup buttermilk, 1 teaspoon baking soda and 1 teaspoon vanilla. Add this mixture to the dry ingredients, then add the cooled water/butter/cocoa mixture to complete the batter. Pour this batter into the prepared sheet pan and bake 20-25 in. Check with a toothpick that the center comes out clean. Prepare the frosting: beat together 1 stick softened butter+6 tablespoons milk+1 teaspoon vanilla extract+ 4 tablespoons cocoa powder+ 1/3 cup Ovaltine malt powder + 2/3 pound powdered confectioners sugar.   When the cake cools, frost it and get ready to taste a very moist, delicious treat.