I had a bunch of kiwi. What are you going to do?
Kiwi Coffee Cake
- 1 stick unsalted butter
- 1 1/2 C packed light brown sugar
- 2 eggs
- 1/2 C heavy cream
- 1/2 C milk
- 1 tsp almond extract
- 2 C flour
- 1 tsp baking soda
- 1 tsp cardamom
- 1/2 tsp salt
- 2 C kiwi, peeled, sliced, and blanched (about 6 kiwis)
- 1/2 C flour
- 1/2 C light brown sugar
- 1/2 tsp cardamom
- 4 Tbsp butter, softened
- Combine flour, brown sugar, and cardamom.
- Add butter and mix until you achieve even crumbs.
- Set aside.
- Cream butter and brown sugar until light.
- Add eggs, almond extract, heavy cream, and milk. Mix to combine.
- In another bowl, combine flour, baking soda, cardamom, and salt. Whisk to combine.
- Add dry ingredients to wet. Mix until they just come together, then add kiwi and mix to combine.
- Pour into a prepared 9x13 baking dish. Sprinkle topping over batter.
- Bake at 350°F until the cake tests done. Cool completely
- The kiwis should be blanched to help inactivate an enzyme in the kiwis that breaks down protein (including gluten). If you don't blanch them, it's likely your coffee cake will fail.
Where I live, you can't easily find fresh rhubarb. Frozen works just as well, but the trick is to completely thaw it before you even think about making a pie. Otherwise, you'll end up with a runny mess. The same goes for other made-from-frozen fruit pies.
- 1 double pie crust (or a single pie crust with streusel topping)
- 2 C sugar
- 1/4 C flour
- 1 tsp salt
- 1 tsp vanilla extract
- 2 eggs, lightly beaten
- 4 C rhubarb (probably 2 packages)
- In a bowl, combine sugar, flour, salt, vanilla, and eggs.
- Add rhubarb and stir to coat.
- Mound filling inside prepared pie crust. Add top crust or topping.
- Brush lightly with butter and sprinkle sugar over top crust, if desired.
- Bake at 350°F until golden, approximately 1 hour.
- Cool completely before serving. Liquids will firm up as pie cools.