Rhubarb Apple Buttermilk Coffee Cake

Course : Desserts
Serves: 1
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4 Teaspoons cinnamon
5 Tablespoons sugar
3 Cups sliced apples
3 Cups fresh or frozen rhubarb -- cut in 1/2 inch dice
1 1/2 Cups white sugar
1/2 Cup light brown sugar
1 cup vegetable oil
4 Teaspoons vanilla
1/2 Cup buttermilk
1 Tablespoon orange zest -- finely minced
4 Large eggs
1/4 Teaspoon salt
3 Cups unbleached all-purpose flour
1 Tablespoon baking powder
1/4 Teaspoon fresh nutmeg

Preparation / Directions:

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.


Nutritional Information:

3038 Calories (kcal); 238g Total Fat; (69% calories from fat); 27g Protein; 209g Carbohydrate; 752mg Cholesterol; 2378mg Sodium

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