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Coffeecake: Rhubarb Pecan Upside Down




Source of Recipe


King Arthur Flour


Recipe Link: http://www.kingarthurflour.com

List of Ingredients




The Fruit:

2 cups fresh rhubarb chopped into half-inch slices (about 1/2 pound)
1/2 cup maple sugar granules (for a real toast to spring) or granulated sugar

The Topping:

4 tablespoons (1/2 stick) butter
1/2 cup maple sugar granules or packed brown sugar
1 tablespoon water
1/2 cup chopped pecans or pecan halves

The Cake:

1/2 cup King Arthur Traditional Whole Wheat Flour
1 cup King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup maple sugar granules or granulated sugar
2 eggs
1/2 cup buttermilk or milk
1/3 cup vegetable oil


Recipe



Preheat your oven to 350°F. Sprinkle the maple sugar granules or granulated sugar over the rhubarb and set aside.

Melt the butter in a 10 1/2 inch iron spider or skillet and stir in the maple sugar granules or brown sugar and water. Bring to a fast boil to make sure the sugar is completely dissolved and combined with the butter. Remove from the heat. Sprinkle the pecans evenly over the butter/sugar mixture.

In a mixing bowl combine the dry ingredients. Add directly to them the egg, buttermilk and oil. Beat for about 1 1/2 minutes on medium speed with an electric beater, or about 150 strokes with a spoon.

Stir the rhubarb to make sure it's well combined with the sugar and then fold it into the cake batter.

Pour the batter gently over the butter/sugar/pecan topping and bake for 30 to 40 minutes. Make sure the cake is done by pressing gently on the center surface or by inserting a wooden toothpick. If it's done, it will spring back and the toothpick will come out clean.

Now comes the exciting part. Take the cake out of the oven. Invert a serving plate over the top of the skillet. Holding the plate and the skillet very firmly with a couple of pot holders or folded towels, quickly flip them over and set them back down on the counter. Leave the skillet upside down for a minute or so to make sure everything drops out of it and onto the cake. Take the skillet off and rearrange anything that has slipped out of place.


This recipe reprinted from King Arthur Flour's Baking Sheet, Vol. II, No. 6, May, 1991.