RHUBARB AND BERRY COFFEE CAKE
1/2 cup each chopped
rhubarb and chopped apples
1/2 cup each raspberries and blueberries
cup white sugar
2 cups flour
1 1/2 teaspoons baking powder
teaspoon baking soda
1/4 teaspoon each salt and nutmeg
1/4 cup each
butter and shortening, cubed
1 tablespoon grated lemon rind
1 cup plain Balkan style yogurt
2 tablespoons butter, melted
Preheat oven to 375
Lightly grease 9-inch springform pan; line bottom with parchment
or waxed paper.
Mix together rhubarb, apples, raspberries, blueberries and
2 tablespoons of the sugar.
Stir together flour, 1/2 cup of the remaining
sugar, baking powder, baking soda, salt and nutmeg.
Cut in butter and
shortening until fine crumbs form. Stir in lemon rind. Make well in center.
Beat eggs with yogurt; pour into well and stir just until dry ingredients
Spoon half of the batter into prepared pan.
fruit over top, leaving 1-inch border uncovered. Spoon remaining batter evenly
over top, spread to cover fruit.
Brush with butter; sprinkle with remaining
sugar. Bake on baking sheet in center of oven for about 1 hour or until golden
brown. Let cool in pan on rack for 10 minutes. Remove side of pan and cool