Preparation:
Preheat oven to 350 F. Generously grease a 12 cup Bundt (tube or angel food
cake) pan with vegetable shortening, making sure fluted wells are
well-coated
with shortening. Lightly dust with flour.
Prepare rhubarb and apples and toss with sugar and cinnamon.
For cake, whisk together white sugar, brown sugar, oil, vanilla, and
buttermilk. Stir in eggs. Fold in salt, flour, baking powder and nutmeg.
Spoon a little over one third of batter into prepared pan. Cover with half
of
apple mixture, then repeat with remaining batter and topping. Sprinkle top
lightly with additional sugar and cinnamon.
Bake for one hour or until done. Shake pan gently to loosen sides and bottom
before inverting onto a plate for serving.
12 - 14 servings
Fresh or frozen rhubarb spruces up storage apples for a sweet and tart
coffeecake. |
