|Blueberry coffee cake? Who turns that down?|
I think I mentioned my stem to blossom-end philosophy last year during Tigress' Can Jam. I love using up everything I can, and that means that when I make juice or jelly or do something that leaves me with fruit pulp I invariably find a way to use it. This cake was born of that compulsion. It's incredibly quick and easy, and not too sweet; a great every day cake. One that you can leave out for a few days--it stays moist and if heated up for just a few minutes and you have a tasty treat.
I used rhubarb pulp from making rhubarb juice for the cake pictured below. It's color is a tad dull, but tasted great. The blueberry was leftover from syrup making. I really couldn't leave that goodness to waste. Spread over a thick batter and covered up with crunchy crumbles, and no one's the wiser. Saved from the compost!
1 1/2 c. AP flour
1/2 cup of sugar
1 teaspoon of baking powder
1 teaspoon of baking soda
1/4 teaspoon of salt
Mix in a separate bowl:
1 cup of buttermilk
2 large eggs
Add the dry to the wet until just smooth. Don't over mix. Pour into a greased 10-inch spring form pan, and smooth the top. Spread about two cups (give or take) of fruit pulp over the batter. Cover with streusel topping. Bake at 350 degrees for about 45 minutes.
4 tablespoons of butter (oil works too)
1/4 cup of slivered almonds
1/2 cup of whole rolled oats
1/2 cup of sugar
Note: I do not sweeten the fruit, but you may want to depending on your tastes or the tartness of your fruit. The blueberries didn't need any extra sweetener, but for the rhubarb I sprinkled sugar on the layer of fruit before adding the streusel.
I love that this recipe only uses a few ingredients. If you don't have buttermilk, go ahead and use yogurt!
If you want to step it up and get fancy, head on over to these two amazing takes on a recipe for Rhubarb Kuchen:
Cakewalk: Rhubarb Kuchen
Tigress in a Jam: Rhubarb Krack
|Dull, but tasty, rhubarb.|