Miraculously Delicious Cinnamon Coffee Cake

Today is the first Sunday of my summer in Kingston!  I've just returned from a week's holiday in the UK and Ireland, and am full of inspiration for breakfasts and tea biscuits, among other things.

I had big plans for today to test out a rhubarb coffee cake (recipe here).  I picked out a nice bunch of rhubarb at Loblaws this morning so I would be prepared for an afternoon bake.

Or so I thought.

When I got home I soon realized what I had bought was NOT rhubarb but SWISS CHARD.  Taking a test bite off the end I was shocked by the overwhelming lack of flavor.  Not at all how I had remembered it from my childhood.  Apparently rhubarb is only in season for a short time of the year (and not today).  According to Google I am not the only one who has been fooled by the sneaky doppelganger.

Stumped, I almost decided to forget the blog today and focus on other house chores.  But at this point I had already laid out all of the other ingredients, so I took a chance and let my creativity loose, and rhubarb coffee cake turned into a beautifully spongy and moist cinnamon coffee cake.  If its not obvious, I was suitably impressed with myself (even though I only made a few small deviations from the rhubarb recipe...but shhhh).

This recipe is SO worth keeping.  It turned out reaaaally well.  The only problem is, I don't know what to do with it all as my housemates are not home...Anyone in Kingston want a piece of coffee cake? Or three??

Here is the recipe I used (adapted from the one above):

4 cups all-purpose flour
1 tsp table salt
2 tsp baking soda
1 tsp ground cinnamon
2 cups light brown sugar
1 cup unsalted butter, room temp
2 large eggs
1 tsp vanilla extract (artificial, 'cause I'm a poor student)
2 cups buttermilk*

Topping:
1/2 cup brown sugar
1 tsp ground cinnamon

*I used a substitute for this, since they didn't have it at the grocery store (I had rotten luck with that today didn't I?).  Adding 2 tbsp of lemon juice to 2 cups of milk did the trick.

Preheat oven to 350F.  Grease 9x13 inch baking pan.  Combine first four ingredients in small bowl and set aside.  Cream butter and sugar in large bowl.  Add eggs one at a time, beating well after each addition.  Stir in vanilla and buttermilk.  Gradually fold in flour mixture.  Pour batter into prepared pan and spread evenly with back of spoon or spatula.

Lightly mix brown sugar and cinnamon together for topping, leaving a few larger crumbs for texture.  Sprinkle evenly over batter.

Bake in center of oven for 50 mins, or until toothpick comes out clean.

Before I go, I would also like to add I made a suuuper scrumptious dinner tonight.  Spicy pepper crusted pork chops with a spinach garden salad.  YUMyumyum.  Also by chance the Rosé I had in my fridge was the perfect compliment to the spiciness.

I think I'm getting good at this.  When's the next meal time????

Until next Sunday,

Nicola ♡

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