Breakfast / Brunch
Strawberry-Rhubarb Coffee Cake with crumb topping
Say "good morning" to this rich buttery coffee cake topped with brown sugar crumb topping. But wait, it’s better than that. This cake has a layer of strawberry-rhubarb filling that adds the perfect amount of sweet-spring flavor throughout.
Ingredients
FOR THE FILLING, SIMMER:
FOR THE TOPPING, COMBINE:
FOR THE CAKE, WHISK:
CREAM:
Test Kitchen Tip
After placing the crumb topping on the cake, if you have any loose crumbs left press them together to form clumps and add them to the cake.
Instructions
Preheat oven to 350° with rack in center position. Coat an 8×8-inch baking dish with butter.
For the filling, simmer rhubarb, strawberries, and orange juice in a saucepan over medium heat, about 5 minutes. Combine sugar and cornstarch; stir into filling. Bring filling to a boil, stirring constantly, until thickened; remove from heat and set aside.
For the topping, combine brown sugar, granulated sugar, cinnamon, zest, and salt; add melted butter and stir to combine. Stir in flour until mixture forms moist clumps.
For the cake, whisk together flour, baking powder, baking soda, and salt in a bowl.
Cream butter and sugar in a separate bowl with a mixer on medium-high speed until light and fluffy, 3–5 minutes. Beat in eggs, one at a time, then add zest, orange juice, and vanilla, beating just until combined. Add sour cream and beat just until combined. Beat in flour mixture in three additions on low speed just until combined; reserve ¾ cup batter.
Spread remaining batter into prepared baking dish; spoon filling over top. Dollop reserved batter over filling (it doesn't have to be even).
Using your fingers, break topping into ½- to ¾-inch crumbs; sprinkle evenly over top of cake.
Bake cake until topping is golden brown and a toothpick inserted into center comes out clean (there might be a few moist bits from filling), about 1 hour. Let cake cool completely; sprinkle with powdered sugar before serving.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 452
% Daily Value*
Total Fat 19g 29%
Saturated Fat 12g 60%
Cholesterol 91mg 30%
Sodium 333mg 13%
Carbs 65g 21%
Protein 6g
*Percent Daily Values are based on a 2,000 calorie diet.