Moist Sour Cream Rhubarb Coffee Cake

Wanted to share this easy and delicious coffee cake.

Great with milk as well as with coffee.  

You mix it by hand and the ingredient list is not very long.

And it makes a 9" x 13" panfull! 

It's a super tasty way to enjoy rhubarb. 

The sugary topping really adds something special! 

I used a little brown sugar to replace some of the white in the topping. 

And I threw in a touch of cinnamon too.  MMM!

As usual, I used less sugar over all and it was so tasty.

It reminds me of my mama's rhubarb coffee cake recipe. 

There's no butter or oil in the cake itself, only some butter in the topping,

so this recipe is a bit frugal. 

(Especially if you can get your rhubarb from someone for free!) 

Hope you'll whip it up and serve it soon.  You'll be so glad you did!

SOUR CREAM RHUBARB COFFEE CAKE 

Topping:

1/2 c. white sugar

1/3 c. brown sugar

1/3 c. flour

1/2 tsp. cinnamon, optional

4 Tb. (1/2 stick) butter, softened

Cake:

1 heaping cup white sugar

1 tsp. baking soda

1 tsp. salt

2 c. all purpose flour

2 eggs, beaten

1 c. sour cream

4 c. rhubarb, diced into 1/2" pieces

Preheat oven to 350*. Grease and flour 9" x 13" baking pan.

Topping: 

In small bowl, mix together the sugars and butter until smooth; add flour and mix until crumbly.  Set aside.

Cake:

In large bowl, combine sugar, baking soda, salt and flour.  In smal bowl, whisk eggs and sour cream until blended, then add to flour mixture, stirring (by hand) until smooth.

Fold in rhubarb; pour into prepared pan and sprinkle with topping.

Bake about 40-45 minutes or until a toothpick inserted comes out clean. 

Yield: 12 - 15 servings

(If using frozen rhubarb, do not thaw first) 

Recipe inspired and slightly adapted from Frugal Hausfrau

Linked to 

Meal Plan Monday

You might also like...

Crunchy Topped French Rhubarb Pie

Rhubarb & Minute Tapioca

Rosy Rhubarb Pudding Cake

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Paula Deen's Moist Zucchini Bread {New Recipe}

HAPPY LAST DAY OF AUGUST! 

Can we even believe summer is coming to an end already????

Having a farmer's market baked goods stand in the summertime, I try a lot of quick bread recipes.  I have an awesome Zippy Zucchini Pineapple Bread recipe that I love...the pineapple adds moisture, you don't really taste it. 

I also make a Chocolate Zucchini Bread using my 'regular' zucchini bread recipe and substituting 1/2 c. baking cocoa to replace all purpose flour. It's really good too.  

Other times I use the 'regular' bread recipe and toss in a few chocolate chips.

It's all good!

It seems I've gotten more requests than usual for zucchini bread this summer, so when I tasted this fabulous bread at my S-I-Love's (Thanks Vicki!) I HAD to have the recipe.  It's moist straight from the oven! And I mean moist...

ALL THE WAY THROUGH! Without being frozen.  I do think quick breads gain moisture when frozen, but this one is moist from the start! 

SO here you go....hope you'll enjoy using up the abundance of fresh zucchini this summer to make this irresistible bread. 

It does freeze well, so if you know you have company coming in a few weeks, go ahead and make it now. They will sing your praises either way!

Paula's ZUCCHINI BREAD 

3-1/4 c. all purpose flour

1-1/2 tsp. salt

1 tsp. ground nutmeg

1 tsp. ground cinnamon 

2 tsp. baking soda

2-1/2 c. sugar (may use half brown sugar)

(original recipe calls for 3 c.)

1 c. vegetable oil

4 eggs, beaten

1/3 c. water

2 c. grated zucchini

1 tsp. lemon (or orange) juice

1 c. chopped nuts, optional 

Preheat oven to 350*. Spray 2 standard loaf pans with non stick cooking spray; set aside. In a large bowl, combine flour, salt, nutmeg, cinnamon, and baking soda. In a medium bowl, beat sugar, oil, eggs, water, zucchini and lemon juice; add to flour mixture and beat until blended.  Fold in nuts. Bake about 45 - 50 minutes or until tester comes out (mostly) clean. 

You can also bake in 5 smaller (mini) loaf pans for about 33 - 36 minutes. 

Cool about 10 minutes; remove from pan. Allow to cool on rack. 

Wrap in saran wrap and place in a ziploc freezer bag to keep in freezer. 

Linked to Weekend Potluck
Meal Plan Monday

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Smashing Pumpkin Bread

Since I've been baking mostly breads for my farmer's market stand this summer, I wanted to bake a plain pumpkin bread for my last time there this fall, but haven't been able to find the recipe I got from a friend many years ago.

I've pinned several that look luscious. Then I opened a Taste of Home magazine given to me by a friend, and there it was!  I compared the ingredient list to the recipe I had just recently pinned.  Only a little bit of difference in the flour amount, so I decided to go with this one.

It's flavorful and so moist, so this is the one I'll stick with.

It was enjoyed soooo much with our morning coffee. 

You can always add nuts, craisins, coconut or cinnamon chips to dress it up. 

But trust me, it's awesome just as it is. A perfect fall treat. 

It freezes nicely too, so keep some on hand for drop in company.

It will make your kitchen smell heavenly while it's baking!!!!!!

SMASHING PUMPKIN BREAD 

1-2/3 c. all purpose flour

1-1/2 c. sugar

(I cut back to 1 heaping c.)

1 tsp. baking soda

1 tsp. ground cinnamon

3/4 tsp. salt

1/2 tsp. baking powder

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

2 large eggs

1 c. canned pumpkin puree

1/2 c. canola oil

1/2 c. water

1/2 c. chopped nuts, coconut, cinnamon chips or raisins, optional 

Preheat oven to 350. Grease a 9" X 5" loaf pan; set aside.

In large bowl, combine first eight dry ingredients - flour through cloves. 

In medium bowl, whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened.

(No, I did not use a mixer, just stirred by hand). 

Stir in add-ins if desired. 

Pour into prepared pan.  Bake until a toothpick inserted in center comes out pretty clean, about 1 hour. (A few crumbs on the toothpick will ensure a moist loaf). 

Cool in pan for 10 minutes before removing to wire rack to cool. 

Serve with cream cheese or Honey Cinnamon Butter. 

Linked to Weekend Potluck
                Meal Plan Monday

You may also enjoy....

Pumpkin Muffins with Cream Cheese Filling

Pumpkin Cake Roll Bars

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Pineapple Sheet Cake (with Caramel Frosting)

I love sheet cakes! This recipe is similar to a favorite of my mom's, 

Granny Cake but in sheet cake form, plus this has frosting.  Mom's has a glaze that soaks into the cake. 

I did use brown sugar in the cooked frosting, to make it more like caramel.

So that's an option for you - use white sugar if you prefer. 

And I normally reduce the amount of sugar, but if your family likes a very sweet cake, then feel free to use the full amount.  I also used coconut oil!

Always so happy to have Christin of Spicy Southern Kitchen sharing delicious dishes like this one at our weekly Weekend Potluck party.

(If you've not been there before, I invite you to join us every Friday morning!)

I also invite you to stop by her blog and check out her luscious and gorgeous photos of some amazing dishes!

This cake is amazingly moist and flavorful. The frosting has coconut for added sweetness and texture.  Pecans can be added to frosting or sprinkled over the top.

This delicious cake is truly tough to beat!  P-P-Perfect! Enjoy!!

(Hover over photo to pin)

PINEAPPLE SHEET CAKE WITH CARAMEL FROSTING

CAKE: 

2 c. sugar
(I used 1-1/2)
2 c. (white wheat) flour
1/2 c. vegetable oil
(I used 1/4 c. coconut oil, 1/4 c. applesauce)
2 eggs
1 (20 ozs) can crushed pineapple in its own juice
1 tsp. baking soda
1 tsp. vanilla
1/4 tsp. salt

FROSTING: 
1 c. white sugar
(I used 3/4 c. packed brown sugar)
1/2 c. butter, cut into pieces
2/3 c. evaporated milk
pinch of salt
3/4 c. (un)sweetened shredded coconut
1/2 c. chopped pecans, toasted

Preheat oven to 350. Grease 9" X 13" baking pan or cookie sheet with sides. 
In a medium bowl, combine all cake ingredients. Stir until smooth then pour into prepared pan. Bake 30 - 35 minutes for 9" X 13", 20 - 25 minutes for sheet cake. 

Prepare frosting while the cake bakes. In medium saucepan, combine sugar, butter, evaporated milk and salt. Bring to a boil; lower heat. Simmer and stir for 10 minutes, or until it begins to thicken. 

Add coconut to frosting; pour over hot cake.  Sprinkle with pecans.  Cool before cutting. 

Yield: 16 - 20 servings 

Linked to 
            Easter Roundup
           Weekend Potluck
           Made by You Monday
        Meal Plan Monday

You may also enjoy 
Pineapple Upside Down Cake
(& please be sure to read the reviews here)

Orange Pineapple Bundt Cake (2 ingredients)

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Zippy Zucchini Pineapple Bread

If you're like me, you still have some fresh zucchini on hand. 

We are so blessed to have caring friends who are willing to share their produce with us. 

This is another tasty zucchini recipe from my good friend, Kate. 

She made a number of loaves of this flavorful, moist bread for a benefit for my grandson, Caden, when he was battling leukemia a few years ago (he's doing well now - thank you Jesus!).  I had several folks ask me if I had that recipe after they'd purchased one of Kate's loaves at our sale, and I sent them to her, but never got the recipe myself.  DUH!  

Sooo...I was thrilled when she shared it with me recently.  She's also the one who gave me the German Chocolate Zucchini Bread that we went wild over!

It's so moist and very scrumptious. It's wonderful for breakfast or a snack any time of day. 

I added some pineapple juice to a little powdered sugar and drizzled a glaze over the top, but that's optional. 

I made 1 loaf and a dozen muffins with 1 batch...

ZIPPY ZUCCHINI PINEAPPLE BREAD 

3 eggs

2 c. sugar

(I used heaping 1-1/2 c.)

1 c. oil

(I used 1/2 c. oil, 1/2 c. applesauce

2 tsp. vanilla

1 c. (or 8 ozs. can) pineapple, drained

3 c. (white wheat) flour

1 -1/2 tsp. cinnamon

 1 tsp. salt

1/2 tsp. baking powder

1 tsp. baking soda

2 c. grated zucchini

3/4 - 1 c. chopped pecans

Preheat oven to 350. Grease and flour 2 large bread pans, OR a 9" X 13" baking pan, OR a bundt cake pan.  

In large bowl, beat eggs lightly; add sugar and oil. Then add vanilla and pineapple; mix well. In small bowl, combine dry ingredients; stir with whisk to mix. Add dry ingredients into egg mixture a little at a time and mix well. Stir in zucchini and nuts.

Bake for 40-50 minutes, depending on pan size. Insert a toothpick into the center and when it comes out clean it is done. Let stand 5-10 minutes then remove from pan to cool completely on rack. 

This bread will keep for several months in the freezer if you wrap a cooled loaf in saran wrap, then place it in a ziploc bag, pushing all the air out to preserve the bread.  Perfect to serve to unexpected company. 

Linked to Weekend Potluck
             Meal Plan Monday

You may also enjoy 
Self-Frosted Chocolate Zucchini Cake

Zucchini Brownies {Lighter Choice}

Zapple Crisp {Sugar Free Option}

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Moist Lowfat Zucchini Cookies

I have lots of zucchini recipes here at my blog. 

There's brownies ('lighter choice') and Light & Tasty Zucchini Cake

Double Chocolate Zucchini Waffles and Zapple Crisp (tastes just like apples!!)

to name a few! 

But I didn't have a recipe for cookies.  Recently, I had to say "Sorry" to a friend who asked me for a zucchini cookie recipe, so of course, I was determined to add one.

SO glad I tried this lovely recipe from Mommy on Demand after she shared it with us at a recent Weekend Potluck linky party. 

They're a nice, thick and moist cookie, and you'd never know it had veggies in it....though I do suggest you grate the zucchini FINE.  My grandson was here and was excited about fresh baked cookies, until he saw the 'green stuff' in it, then didn't even want to try one.  =( 

We kept ours in the refrigerator just to keep them fresh. 

If you don't mind the calories..these would be awesome with cream cheese frosting...

MOIST LOWFAT ZUCCHINI COOKIES 

1 c. sugar

(I used half xylitol)

1/4 c. applesauce

1/4 c. butter, softened

(or coconut oil)

1 egg

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cloves

1 tsp. cinnamon

(I used 1-1/2 tsp. Pampered Chef cinnamon blend for cloves/cinnamon)

1 c. quick oats

2 c. flour

1 c. zucchini, peeled or unpeeled, grated fine

1 c. mini chocolate chips

Cream together sugar, butter, applesauce and egg. Next add flour, oats, baking soda, salt, ground cloves, cinnamon until combined. Next add in zucchini and chocolate chips.

With cookie scoop lay on greased cookie sheet. Bake at 375 degrees for exactly 10 minutes. Cool on wire racks and ENJOY!

Makes about 2.5 dozen

Linked to Weekend Potluck
You might also like 

Healthy Chocolate Chip Cookies (No refined sugar/flour)

Gluten Free Skinny Oatmeal Dark Chocolate Chippers

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"Lightened up" Fruit Cocktail Cake

I haven't made a fruit cocktail cake in many years, and wouldn't have a clue where my recipe was. I remember making it when we were newly married and I had to be very frugal. 

So when I saw this easy recipe at The Country Cook I knew I would have to make it soon. 

I made it take to someone in need, so I only got a little bite, but it was marvelously moist.  (Yes, I had to cut a piece for the photo and it didn't all make it back into the pan...the recipient/family member surely understood.=)

I changed it up just a little bit - I cut back on the sugar amounts, and used less butter. For me, it was plenty sweet...but then we don't eat sugary dishes very often.  So feel free to adjust to your tastes and family's dietary needs. 

It's not only delicious, it's deliciously easy...as Brandie's recipes are...so hope you and your family get to enjoy this one soon.  I LOVE a moist cake like this one and also love enjoying it WARM.  OH my Fruit Cocktail!! 

"LIGHTENED UP' FRUIT COCKTAIL CAKE 

2 c. self-rising flour**(see note below)
2 large eggs
1 tsp. vanilla extract
3/4 c. white sugar
(or half sugar & half substitute, like xylitol)
1 (15 ozs) can fruit cocktail in lite syrup, undrained

Sauce:

6 Tb. unsalted butter
1 c. unsweetened shredded coconut
(omit if you're not a coconut lover)
3/4 c. sugar (or substitute)
1 tsp. vanilla extract
3/4 c. (skim) evaporated milk
1 c. chopped, toasted pecans


Preheat oven to 350*. Spray 9" X 13" baking dish with nonstick cooking spray.

In medium bowl, slightly mix all cake ingredients, except for the fruit, stirring with a wooden spoon. Add undrained fruit and mix. Pour batter into prepared dish. 

Bake 30 - 35 minutes (unless using sugar substitutes like Splenda that tend to bake faster - check after 20 minutes). Cake is done when toothpick inserted in center comes out clean.  

Using a regular or meat fork, poke holes across the top of the cake. 
Then begin mixing up the sauce. 

Combine all sauce ingredients in medium pan. Bring to a boil and boil for 1 minute, stirring occasionally.  Pour the sauce evenly over the warm cake.


** Don't have any self-rising flour on hand?  Make your own (per cup) by mixing
1 c. all purpose flour
 1/2 tsp. salt and 
1 tsp. baking powder 

Linked to Weekend Potluck

Self-Frosting Pumpkin Nutella Muffins

Have you ever heard of such a thing???

SELF-Frosting muffins???

Oh Baby! 

This is such a wonderful recipe.  I am sooo glad I tried it, and will be making them again soon.  I found the recipe at A Feast for the Eyes. Debby has tons of wonderful recipes - all photographed beautifully! Mouth-watering!

Nutella is swirled in the top of the muffin before it's baked, so it's as if it is already frosted. 

The pumpkin and chocolate really compliment each other - they were SOO good warm from the oven!  They are a heavy moist muffin - my favorite!!!!!

These luscious bites of yum are easy to make too - just mix dry ingredients in one bowl, wet ones in another and blend together! I loved the ease of making these because I mixed it with a spatula by hand....no mixer needed. 

Our son and dil stopped by soon after I took them out of the oven. Both expressed how good! they thought the muffins were.  They are great taste testers. 

SELF-FROSTING PUMPKIN NUTELLA MUFFINS 

1 - 15 ozs. can pure pumpkin puree (NOT filling) 

1/2 c. vegetable oil

(I used 1/4 c. oil, 1/4 c. applesauce)

2 lg. eggs

(or 1 egg and 2 egg whites)

1 Tb. vanilla extract

1/4 c. light brown sugar, packed

(or 2 Tb. brown sugar splenda)

2 c. all purpose flour 

1/4 c. white sugar (or xylitol)

1-1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. freshly grated nutmeg

(or substitute pumpkin pie spice for spices)

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 tsp. cocoa powder

12 heaping tsps. Nutella for topping 

Preheat oven to 375. Line or spray 12-cup muffin pan. 

In large bowl, whisk together flour, white sugar, spices, baking powder, baking soda, salt and cocoa powder. Set aside. 

In small bowl, whisk the pumpkin, oil, eggs, vanilla and brown sugar. Pour wet ingredients over dry ingredients and whisk to blend.

Fill prepared muffins cups evenly, about 3/4 full. (I love to use my scoop to make this easier). Place a heaping teaspoon of Nutella onto the top of each muffin. Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter. 

Bake for 25 - 30 minutes or until toothpick comes out clean. 

Serve warm - be careful not to burn your mouth! Store in airtight container. 

Yield: 12 fabulous muffins

Linked to Mix it up Monday          Wednesday Extravaganza       Gooseberry Patch Roundup - Pumpkin  Full Plate Thursday Weekend Potluck    Meal Plan Monday