This coffee cake is perfect with strawberries and tangy fresh or frozen rhubarb, but it's also tasty when you substitute 1 2/3 cups apple, peach, or cherry pie filling. To prepare the starter, you need to begin 5 to 10 days in advance.
- For the Filling:
- 1 cup strawberries, sliced
- 1 cup fresh or frozen cut-up rhubarb
- 1/4 cup water
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- For the Topping:
- 1/2 cup quick-cooking rolled oats
- 1/4 cup packed brown sugar
- 1/4 cup chopped nuts
- 3 tablespoons all-purpose flour
- 1/4 cup cold butter or margarine
- For the Dough:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cold butter or margarine
- 1/2 cup Sourdough Starter
- 1 egg
- 1 teaspoon vanilla extract
Companion recipe: Sourdough French Bread
FOR THE FILLING:
In a medium saucepan, combine the strawberries, rhubarb and water. Bring to a boil; reduce heat. Cover and simmer for 5 minutes. Combine the granulated sugar and cornstarch; stir into the fruit mixture. Cook and stir till thickened and bubbly. Remove from heat; set aside.
FOR THE TOPPING:
In a small mixing bowl, mix the oats, brown sugar, nuts and flour. With a pastry cutter, cut in the butter or margarine till the mixture resembles coarse crumbs. Set aside.
FOR THE DOUGH:
In a medium mixing bowl, stir together the flour, granulated sugar, baking powder, baking soda and salt. With a pastry cutter, cut in the butter or margarine till the mixture resembles fine crumbs. Mix together the sourdough starter, egg and vanilla; add to the flour mixture. Stir just till moistened. Spread half of the batter in a greased 9 x 9 x 2-inch baking pan. Spread the filling on top of dough. Drop the remaining dough in small mounds over the filling. Sprinkle the topping over the batter. Bake in a preheated 350 degrees F oven for 35 to 40 minutes, or till golden brown. Serve warm.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
393 calories; 19g total fat; 65mg cholesterol; 165mg sodium; 52g carbohydrates; 2g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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