Peach Rhubarb Cream Cheese Coffee Cake

The children of one of my son's came to spend the Sabbath with us.  Since, I am recuperating, they brought the entire meal, with them and they were here, to take the stress off of me, and do the serving, preparation, clearing and basically what I should not, yet do.

No self respecting Bubby (grandma) allows her grandchildren to visit without baking so despite my limitations, I did just that.  With hubby, on hand, to get the bowls and put the baked goods , in the oven, I went to work and made two quick recipes that we all love, chocolate chip cookies and one of Dorie's brownies.  I used a better chocolate in the brownies and I admit, it makes a difference.  These were the best brownies and I will blog them at My Sweet and Savory for Monday 's Baking with Dorie.

I had the kids covered although they brought cinnamon rolls with them so we were well-desserted (yes, I made up that word.)  Hubby had a delicious new muffin to eat but I felt badly for him so, again with his help, I made this rhubarb-peach cream cheese coffee cake.  The rhubarb was not sweet enough and next time, I would use strawberries or blueberries with the peaches.

Rhubarb-Peach Cream Cheese Coffee Cake  (adapted from Taste of Home)

Ingredients:

Start Pouring Cheese on Top.
  • 3 tablespoons margarine, softened
  • 3/4 cup sugar, divided  (1/2 and 1/4)
  • 1/4 cup plus 2 tablespoons egg substitute, divided
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 cup frozen peaches
  • 1/2 cup cut-up frozen rhubarb
  • 2 ounces reduced-fat cream cheese

Method:

In a large bowl, beat margarine and 1/2 cup sugar until crumbly, about 2 minutes. 
Beat in 1/4 cup egg substitute, lemon peel and vanilla.
Combine the flour, baking powder, baking soda and salt; add to margarine mixture alternately with buttermilk.
Pour into a 9-in. springform pan coated with cooking spray; sprinkle with berries. 
In a small bowl, beat cream cheese and remaining sugar until fluffy. Beat in remaining egg substitute. Pour over berries.  
Place pan on a baking sheet. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. 
Cool on a wire rack for 10 minutes. 
Carefully run a knife around edge of pan to loosen; remove sides of pan. 
Serve warm. Refrigerate leftovers. Yield: 8 servings. 



Making it with Allie!

Grocery Cart Challenge
Sweet Indulgences Sunday



This Week's Cravings



Comments

  1. BarbaraJune 5, 2011 at 6:36 AM

    What are you recuperating from, Chaya? I had no idea you were ill. Hope you are on the mend!
    Sweet of your grandchildren to bring dinner.
    Yes, rhubarb needs a lot of sugar....and I do like your coffeecake. Peaches are delicious!

    ReplyDelete
  2. BrendaJune 5, 2011 at 9:01 AM

    Rhubarb and peaches - what a great combination! I hope you're feeling better - take care of yourself!

    ReplyDelete
  3. Kim McCallieJune 5, 2011 at 12:21 PM

    I've never tasted rhubarb but I do love peaches. Your cake looks wonderful and I know I would love it. Thanks for sharing on A Well-Seasoned Life's Sweet Indulgences Sunday.

    ReplyDelete
  4. AllieMakes!June 5, 2011 at 4:24 PM

    That looks really yummy! Thanks for sharing the recipe!
    Thanks for linking up to Making It With Allie! I can't wait to see what you have for next week!
    AllieMakes.Blogspot.com

    ReplyDelete
  5. yummychunkletJune 5, 2011 at 7:55 PM

    Chaya, either my computer is doing something funky, or your blog has a new look! Either way, I love it! And, this dessert looks really tasty!

    ReplyDelete
  6. ReeniJune 5, 2011 at 9:49 PM

    I like your new word! And this coffee cake looks amazing! I like the topping you poured over it. And you're recuperating? Hope it's nothing too serious and all is well! Sending a big HUG your way!

    ReplyDelete
  7. Rivki Locker (Ordinary Blogger)June 6, 2011 at 7:37 AM

    This looks like a really nice use of rhubarb too. And so timely for Shavuot! Make sure you keep resting. The kids can manage without your baked goods for a bit (maybe!). :)

    ReplyDelete
  8. laxsupermomJune 6, 2011 at 12:02 PM

    Yum! Your coffee cake looks so good! Thanks for sharing.

    ReplyDelete
  9. Rambling TartJune 6, 2011 at 7:12 PM

    You are SUCH a lovely Grandma, Chaya! I'm sorry you're still in some pain and hope you fully recover very soon. :-)

    ReplyDelete
  10. CheerfulJune 7, 2011 at 5:52 AM

    i don't know what rhubarb is until now (poor me) but we do love peaches...this sounds like a perfect one, love to try. thanks for sharing your recipe! btw, hope you're doing well now. have a great week! :)

    ReplyDelete
  11. Trish - Sweetology101June 11, 2011 at 1:20 AM

    Just getting around to visiting the links from Tea Party Tuesday..this is so unique and looks wonderful! I love this..hope to see you back in the future.

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more