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Prep 15min
Total1hr15min
Servings8
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Ingredients
Crumb Topping
1/2
cup granulated sugar
1/3
cup Gold Medal™ all-purpose flour
1/2
teaspoon ground cinnamon
1/4
cup firm butter or margarine
Coffee Cake
2
cups Gold Medal™ all-purpose flour
3/4
cup granulated sugar
1/4
cup shortening
3/4
cup milk
1
egg
2 1/2
teaspoons baking powder
3/4
teaspoon salt
1
cup fresh or frozen blueberries
1
cup fresh or frozen (thawed and drained) chopped rhubarb
Vanilla Glaze
1/2
cup powdered sugar
1 1/2
to 2 teaspoons hot water
1/4
teaspoon vanilla
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Steps
1
Heat oven to 375°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray.
2
In small bowl, mix 1/2 cup granulated sugar, 1/3 cup flour and the cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
3
In large bowl, mix all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds. Fold in blueberries and rhubarb. Spread in pan. Sprinkle with topping.
4
Bake 45 to 50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean. Cool 10 minutes. Remove from pan if desired.
5
In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm if desired.
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Sprinkle with your favorite chopped nuts for a special touch.
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