Last Friday, my two biking partners and I headed down to Red Wing, Minn. We were on our way to do the Tour de Pepin, an organized bike ride beginning in Lake City. We chose the 32-mile route that would end in Stockholm, Wisconsin.
Not unlike any girlfriends road trip, we braked often for antique shops, any other cute little shops, and food. I’m always on the lookout for darling little props to use in food photographs. I found a few pieces that I couldn’t live without. A stop at an antique shop on Highway 10 in Motley and cute little Weekend Cottage in Clear Lake had all three of us adding shopping bags to the back of our vehicle.
An old fluted cake pan seemed like it would be perfect for baking quick breads. The scalloped-edge Syracuse bowl was irresistible. I wish there had been more. It seems like the perfect size for big scoops of ice cream. I’ve already had it on my counter filled with malted milk balls and chocolate-covered banana chips. And the floral pattern on the plate just grabbed me.
The old-fashioned cream-whipper may be my favorite treasure from the trip. See it in the photo with the cake?
We arrived in Red Wing just in time to be able to spend about an hour at Falconer Vineyards. When we pulled into
the parking lot at the winery, the Falconers were out watering all the plants and their golden retriever, Cedar, was happily watching them. They have a beautiful spot tucked into the hills. We sat in the sunshine at one of their outdoor tables with a bottle of North Star Red, some cheese and some crackers. It’s a place to put on your must-visit list when you are in the Red Wing area.
On Saturday morning we wound up pedaling 32 miles through raindrops and very cool temps in the low 50’s. We were soaking wet and freezing by the end of our ride. After changing into dry clothes in the bathroom of the Dollar Store (the guy there felt sorry for us and invited us to use the employee bathroom as a changing room) we headed for a great homemade lunch at Chickadee Cottage Cafe in Lake City.
I was anxious to try out my new little (old) cake pan. My friend, Jodi, shared one of her favorite rhubarb bread recipes with me. She says it came from an old (1993ish) Betty Crocker Fresh! Spring Recipes book. I’ve adapted the original recipe, which called for pears. I also added some pumpkin pie spice that I had on my shelf. I sprinkled a mixture of sugar and butter over the top, stealing the idea from Bickey Bender’s recipe that I shared on my previous post. I baked part of the batter for Old-Fashioned Rhubarb-Peach Coffee Cake in my new pan and still got nine big muffins and a tiny individual-sized loaf. I call it old-fashioned just because I baked it in an old pan. I love the flavor of rhubarb and peach together. I use that combination in my Crisp, too.
If you have an old-fashioned cake pan, pull it out to bake this coffee cake. And if you don’t just bake the batter in two loaf pans.
Old-Fashioned Rhubarb-Peach Coffee Cake
- 1 1/2 cups finely chopped rhubarb
- 1 1/2 cups finely chopped fresh peaches or frozen peaches that have been thawed first
- 1 2/3 cups sugar
- 2/3 cup canola oil
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice (or your favorite baking spice)
- 1/2 teaspoon baking powder
- 1/2 cup chopped nuts
- 1/2 cup sugar
- 1 tablespoon softened butter
Preheat oven to 350 degrees. Grease and flour baking pans of your choice. In large bowl, mix rhubarb, peaches, sugar, oil, vanilla and eggs. Sift dry ingredients and stir into mixture in bowl. Transfer batter to baking pans. Mix Topping ingredients and sprinkle over the batter. I baked the cake for about 40 minutes, the large muffins took about 30 minutes. If you use two 9- x 5- x 3-inch loaf pans, baking time will be 50 to 60 minutes. Makes 2 loaves.