This afternoon, prior to coming into the office, I opened the fridge and saw the following ingredients: lowfat sour cream, organic eggs, rhubarb and peaches.

Knowing that soon, all of that gorgeous fruit would spoil, I decided to make an impromptu coffee cake. My pantry contains whole wheat pastry flour, muscovado sugar, raw sugar, vanilla bean paste, sea salt, and the appropriate leavening agents.

Here is the recipe. Feel free to try the recipe with white flour and sugar if you prefer.

Fruit Mixture:
1/2 lb. sliced peaches
1 lb. sliced rhubarb
2/3 c. raw sugar
6 tsp. cornstarch
1/4 tsp. salt
Method:
Combine all of the above together and let sit for at least 15 minutes. Then dump into a greased 9X13 baking dish.

Cake Mixture:
2/3 c. lowfat sour cream
4 egg yolks
4 eggs
2 Tb. vanilla bean paste (you can substitute vanilla extract)
4 c. whole wheat pastry flour
2 c. raw sugar
2 tsp. baking soda
2 tsp. baking powder
1 tsp. sea salt
6 oz. softened butter
Method:
In the bowl of a food processor, I dumped in the raw sugar. I gave it a few pulses to break the large crystals down to something more suitable for cake-making. The crystals never got to be as fine as granulated, but they were relatively close. I then added the rest of the dry ingredients.

In the bowl of a large stand mixer, I dumped in the contents of the food processor (flour, sugar, salt, soda/powder). Use a paddle attachment. Then, alternately, I added eggs and sour cream. After all of the eggs and sour cream were incorporated, I added the softened butter and vanilla paste. Be careful not to over-mix this, or else the cake will be really heavy. Spread this mixture over the fruit.

Crumb Mixture:
1/3 c. brown sugar
1/3 c. raw sugar
1 tsp. cinnamon
1/4 tsp. sea salt
4 oz. melted butter
1 3/4 c. whole wheat pastry flour
Method:
combine all ingredients together until they form loose crumbs. I added some homemade granola that I had kicking around in the pantry (in my granola, I use oats, maple syrup, unsweetened coconut & pecans). This is totally optional, and mostly for your reference. Sprinkle the crumbs on top of the cake batter.

Bake at 325 until a toothpick inserted into the middle comes out clean (mine took over one hour). If the crumbs look too brown, but the cake still isn't done, cover the crumbs with foil.

Cool. Serve at room temperature.