Strawberry Rhubarb Coffee Cake is a delightful twist on the classic coffee cake, combining the sweet, juicy strawberries with the tart, refreshing rhubarb for a perfect balance of flavors. The cake itself is soft and fluffy, with a crumbly cinnamon streusel topping that adds a touch of sweetness and crunch. The tangy fruit filling offers bursts of flavor in every bite, making this cake an ideal treat for breakfast, brunch, or a light dessert. Whether enjoyed with a cup of coffee or on its own, this strawberry rhubarb coffee cake is sure to become a seasonal favorite.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1 cup fresh strawberries, diced
- 1 cup fresh rhubarb, chopped
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cubed and chilled
Instructions:
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- Make the Streusel Topping: In a small bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Add the cubed, chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
- Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
- Add the Fruit: Gently fold in the diced strawberries and chopped rhubarb, being careful not to overmix.
- Assemble the Cake: Pour the batter into the prepared cake pan and spread it evenly. Sprinkle the streusel topping evenly over the batter.
- Bake: Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
- Cool and Serve: Let the coffee cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
This Strawberry Rhubarb Coffee Cake combines the best of both worlds: the sweetness of strawberries and the tartness of rhubarb, all enveloped in a buttery, fluffy cake. Topped with a crunchy, cinnamon-infused streusel, it’s an irresistible treat that pairs perfectly with a warm cup of coffee or tea.
