This quick and easy muffin cake is made in a food processor before being transferred to a pan for baking. Delicious results with very little mess. A perfect coffee cake to enjoy for breakfast or dessert.
It's time for our monthly edition of The Cake Slice Bakers.....
You may be a little confused as you continue reading and see that there is now Strawberry Rhubarb Muffin Cake as our options this month. That is one of the things I love about this year's cookbook. Many of the recipes include variations/options.
In this case, Zoe, suggested using rhubarb instead of blueberries. Since my rhubarb was takng over my garden, I decided to go with that. At the last minute, I noted that I had some strawberries in the refrigerator that needed to be used. Voila......a delicious cake for me to take to a neighborhood gathering. It was a huge hit.
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Beehive Cake
Hot Milk Sponge Cake
Blueberry Muffin Cake
This is a fast, easy and delicious recipe. I will be making it again using blueberries as in the main recipe and also using apples and/or pears this fall when my fruit trees are ready to be harvested.
Yield: 9 servings
Strawberry Rhubarb Muffin Cake
This quick and easy muffin cake is made in a food processor before being transferred to a pan for baking. Delicious results with very little mess. A perfect coffee cake to enjoy for breakfast or dessert.
Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M
Ingredients
- 1 1/2 stick butter, divided, 10 T. room temp, 2 T. chilled
- 1 c. sugar
- 1 c. flour
- 1/4 c. whole wheat flour
- 1/2 c. almond flour
- 1 t. baking powder
- pinch of salt
- 2 eggs
- 1/2 c. milk
- 1 t. vanilla
- 3 c. fresh or frozen, fruit of choice, cut to uniform dice (I used strawberries and rhubarb)
- 1/2 c. pecans
- 3 T. sugar
- 1/2 t. sugar
- pinch of salt
Instructions
- Place the room temperature butter, sugar, flours, baking powder, salt, eggs, milk and vanilla into the bowl of a food processor. Run until smooth.
- Scrape the batter into a 9" square baking pan that has been treated with baking spray.
- Bake in a preheated 375* oven for about 45 minutes, until golden brown and set in the middle.
- Meanwhile, wipe out bowl of food processor and return to base. Place the pecans, sugar, chilled butter and salt in the processor and pulse 3-4 times until crumbly.
- Sprinkle the pecan streusel over the cake and continue to bake until a skewer inserted removes cleanly, about another 20-25 minutes.
- Let the cake cool in the pan before serving.
Notes
Adapted from a recipe found in Zoe Bakes Cakes
Nutrition Facts
Calories
440.7Fat (grams)
24.05Sat. Fat (grams)
10.84Carbs (grams)
53.9Fiber (grams)
3.19Net carbs
50.72Sugar (grams)
36.54Protein (grams)
5.88Sodium (milligrams)
207.53Cholesterol (grams)
78.49
What a great idea to sub out the rhubarb! This sounds wonderful.
ReplyDeleteThanks Karen. It was delicious.
DeleteI was thinking blueberry-peach next. Your combination is great!
ReplyDeleteBlueberry Peach would be great too.
DeleteYou know how much I love rhubarb! I can't wait to try this. Now that I'm home...and have an oven!!
ReplyDeleteLooks like you had an amazing trip.
DeleteI love rhubarb, and this looks like the perfect way to use it.
ReplyDeleteEnjoy Kim.
Delete