Sour Cream Coffee Cake with Rhubarb Filling and Crumb Topping
Ingredients
For the cake:
- ⅓ cup sour cream
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons butter , cubed and at room temperature
For the rhubarb filling:
- ½ lb rhubarb , trimmed
- ¼ cup granulated sugar
- 2 teaspoons cornstarch
- ½ teaspoon ground ginger
For the crumb topping:
- ⅓ cup packed light or dark brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon salt
- ½ cup unsalted butter , melted
- 1 ¾ cup all-purpose flour
Instructions
- Preheat oven to 325°F. Grease and flour a 8 x 8 square cake pan.
- For the cake, mix together the sour cream, whole egg, egg yolk, and vanilla in a bowl. In the bowl of an electric mixer fitted with a paddle attachment, combine the flour, sugar, baking soda, baking powder, and salt. Add the butter and one spoonful of the sour cream mixture. Mix until flour is moistened, about 30 seconds. Add the rest of the sour cream mixture in two additions, mixing well after each addition. Pour cake batter into prepared cake pan.
- For the rhubarb filling, cut rhubarb into ½ inch pieces. Toss with cornstarch and spices. Spoon over the cake batter.
- For the crumb topping, stir together the sugars, spices, salt and butter until smooth. Stir in flour with a spatula. It will look like a solid dough. Break it apart with your fingers into large "crumbs". Sprinkle over cake. Bake for 45 to 55 minutes until toothpick inserted into the center comes out clean. Cool completely before serving.
Notes
Adapted from Smitten Kitchen
Nutrition
Calories: 461kcal | Carbohydrates: 64g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 91mg | Sodium: 245mg | Potassium: 165mg | Fiber: 2g | Sugar: 33g | Vitamin A: 682IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 2mg