Not too long ago, I came across a photo of Moravian Cinnamon Flop Cake – and I took notice right away. I had made this super simple but oh so delish cake before, with my Mom’s help when I was a teenager. And I remembered because this cake is so distinctive looking and I’ve yet to see another cake that’s anything like it.
Obviously, I need to make more coffee cakes! Here are some of my faves.
In the United States, coffee cake generally refers to a sweet cake intended to be eaten with coffee or tea (like tea cake). Coffee cakes, as an accompaniment for coffee, are often single layer, flavored with either fruit or cinnamon, and leavened with either baking soda (or baking powder), which results in a more cake-like texture, or yeast, which results in a more bread-like texture. Wikipedia
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Every spring I hafta make this coffee cake and this is not just any old coffee cake, it’s my Rhubarb Coffee Cake with a Vanilla Streusel and to top it all off, a Vanilla Sauce. Did you get all that? It’s a one, two, three punch of sweet tart goodness.
Have I ever told you I’m nuts about Rhubarb? Ever since I was little – we kids used to take the old blue melamine sugar bowl (this is before we got the Corelle) and sit in the shade of our honeysuckle hedge and pull rhubarb, dip it in the sugar and take a bite. And repeat. Sweet & tart. Just like this Sour Cream Rhubarb Coffee Cake.