Martha Stewart Makes Coffee Cakes 3 Ways | Martha Bakes S2E1 "Coffee Cakes"
Recipes in this Video
Rhubarb upside-down cake is a delightful springtime dessert that showcases rhubarb, a tart and vibrant vegetable often used in sweets. Originating in the United States, this cake combines the tanginess of rhubarb with a sweet crumb topping, making it a beloved choice for potlucks and family gatherings. Today, variations abound, with some incorporating different fruits or spices, but the classic rhubarb version remains a favorite.
Ingredients
- ●rhubarb
- ●all-purpose flour
- ●brown sugar
- ●granulated sugar
- ●butter
- ●eggs
- ●vanilla extract
- ●baking powder
- ●baking soda
- ●salt
- ●cinnamon
- ●sour cream
- ●oats
- ●milk
- ●powdered sugar
- ●lemon juice
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Grease a round cake pan and line the bottom with parchment paper.
- 3Chop rhubarb into small pieces and spread evenly on the bottom of the pan.
- 4Sprinkle brown sugar over the rhubarb pieces to create a sweet base.
- 5In a bowl, cream together butter and granulated sugar until light and fluffy.
- 6Add eggs one at a time, mixing well after each addition.
- 7Stir in vanilla extract and lemon juice until combined.
- 8In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- 9Gradually add the dry ingredients to the wet mixture, alternating with sour cream and milk until just combined.
- 10Fold in oats gently to add texture to the batter.
- 11Pour the batter over the rhubarb layer in the prepared pan, spreading evenly.
- 12Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- 13Let the cake cool in the pan for 10 minutes before inverting onto a serving plate.
- 14Remove the parchment paper carefully and allow the cake to cool completely.
- 15Dust with powdered sugar before serving.
Ingredient Alternatives
sour cream
Healthier: Greek yogurt
Cheaper: plain yogurt
Greek yogurt reduces calories while maintaining creaminess
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil is a healthier fat alternative.
brown sugar
Healthier: coconut sugar
Cheaper: white sugar
Coconut sugar has a lower glycemic index.
all-purpose flour
Healthier: whole wheat flour
Cheaper: cake flour
Whole wheat flour adds fiber and nutrients.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups all-purpose flour
- ●1 cup granulated sugar
- ●1/2 cup unsalted butter, softened
- ●1 cup milk
- ●2 large eggs
- ●1 tbsp baking powder
- ●1/2 tsp salt
- ●1 tsp vanilla extract
- ●1 cup fruit jam (your choice)
- ●1/2 cup brown sugar
- ●1/2 cup rolled oats
- ●1/2 tsp ground cinnamon
Instructions
- 1Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- 2In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- 3Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- 4In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk, and mix until just combined.
- 5Spoon a small amount of batter into each muffin cup, filling them about 1/3 full.
- 6Add a teaspoon of fruit jam on top of the batter in each muffin cup.
- 7Top the jam with more batter until the cups are about 2/3 full.
- 8In a small bowl, mix together the brown sugar, rolled oats, and ground cinnamon. Sprinkle this crumb topping over each muffin.
- 9Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 10Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Equipment
Ingredients
- ●2 cups all-purpose flour
- ●1 cup granulated sugar
- ●1/2 cup unsalted butter, softened
- ●1/2 cup brown sugar
- ●1/2 cup milk
- ●2 large eggs
- ●1 tsp vanilla extract
- ●1 tsp baking powder
- ●1/2 tsp baking soda
- ●1/4 tsp salt
- ●1 cup chopped nuts (optional)
- ●1 cup fruit filling (e.g., apple, cherry, or blueberry)
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- 3Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 4In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- 5Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- 6Fold in the fruit filling and nuts (if using).
- 7Pour the batter into a greased 9x13 inch baking pan.
- 8In a small bowl, mix together 1/2 cup flour, 1/2 cup brown sugar, and 1/4 cup butter to create the streusel topping. Crumble it over the batter in the pan.
- 9Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 10Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- 11Serve warm or at room temperature.
Equipment
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