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Big Crumb Coffee Cake
http://smittenkitchen.com/blog/2008/02/big-crumb-coffee-cake/
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Photo © Deb Perelman
Ingredients
categorized
original
1/2 pound rhubarb, trimmed
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup (1 stick or 4 ounces) butter, melted
1 3/4 cups cake flour
1/3 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup cake flour (ditto on the all-purpose flour–worked just fine)
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened butter, cut into 8 pieces.
Ingredients
categorized
original
This recipe is
vegetarian
Produce
Ginger, ground
(
1
teaspoon
)
Rhubarb
(
1/2
pound
)
Cooking & Baking
Baking powder
(
1/2
teaspoon
)
Baking soda
(
1/2
teaspoon
)
Brown sugar, dark
(
1/3
cup
)
Cake flour
(
2 3/4
cups
)
Cinnamon, ground
(
1
teaspoon
)
Cornstarch
(
2
teaspoons
)
Granulated sugar
(
1/3
cup
)
Salt
(
3/8
teaspoon
)
Sugar
(
3/4
cup
)
Vanilla extract
(
2
teaspoons
)
Dairy
6 tablespoons softened butter
(
8
cut into pieces.
)
Butter
(
1/2
cup
)
Sour cream
(
1/3
cup
)
Refrigerated
Egg, large
(
1
)
Egg yolk, large
(
1
)
Preparation
Read recipe preparation on
smittenkitchen.com
Smitten Kitchen
smittenkitchen.com
All 723 recipes
Social Stats
91.4
Rating
1-100
47
Tweets
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Shares
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Views
2,530
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Recipe Stats
Published February 29, 2008 (4 years ago).
135 people saved this recipe.
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