Doughnut Tea Cake with Rhubarb Orange Compote
13 May 2011

What happens when you bake up my basic cake doughnut dough in little loaf pans? Amazingness.

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You get the texture of a tea cake and the flavor of a doughnut. Drizzle with doughnut glaze and slather on some rhubarb orange compote. The perfect weekend treat.

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Rhubarb Orange Compote

I had some oranges that needed to be used, and rhubarb coming from the garden quicker than I know what to do with it... while I hadn't ever heard of orange and rhubarb together, it seemed like a fun idea. Wow... these are two flavors that completely belong together. If you have some rhubarb to use, I highly recommend giving this compote/jam/spread stuff a try.

Juice of 3 oranges
1 orange, with the peel still on, very thinly sliced into rounds
Zest of 1 orange
4 or 5 stalks of rhubarb, cut into 1 inch lengths
1/4 to 1/2 cup sugar (depending on your sweet preferences)
A pinch of salt

Put everything in a pot. Stir, over medium heat, until everything gets nice and soft and thick. Done.

If you want to make the tea cakes, just follow the basic cake doughnut recipe, using a tiny bit more milk than normal, and bake in a small, parchment lined, loaf pan for about 30 minutes at 350F, until golden on top.

(In case you were wondering, I am an Amazon affiliate, and purchases from links in this post to Amazon may earn me a nickel or two... so thanks!).

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