Strawberry Rhubarb Coffee Cake
A vanilla coffee cake filled with strawberries and rhubarb and topped with a crisp streusel topping.
Ingredients
Cake:
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (1 stick, 113 grams), softened to room temperature
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- 2 teaspoon vanilla extract
- ½ cup buttermilk (125 ml)
Strawberry-rhubarb filling:
- 2 cups sliced strawberries (334 grams)
- 2 cups sliced rhubarb (275 grams)
- Zest of 1 lemon
Crumb topping:
- ½ cup light or dark brown sugar (105 grams)
- ¼ cup all-purpose flour (30 grams)
- 3 tablespoons unsalted butter (42 grams), melted
Instructions
Make the cake:
- Preheat oven to 350°F. Grease a 9-inch springform pan with a non-stick baking spray that contains butter, or butter and dust with flour.
- Combine flour, baking powder, baking soda, and salt in a bowl and set aside.
- With an electric mixer, beat butter and sugar until light and creamy.
- Add eggs one at a time, mixing after each.
- Add vanilla extract and butter milk and mix until smooth.
- Add flour mixture and mix just until incorporated. Do not overmix.
- Spread batter evenly into the prepared pan.
Make the filling:
- Toss the strawberries, rhubarb, and lemon zest together.
- Place in an even layer over the cake batter, leaving about a 1/2 inch border around the edges.
Make the crumb topping and bake cake:
- Combine the sugar, flour, and melted butter with a fork until combined.
- Drop in medium-sized chunks on top of the fruit filling.
- Bake cake until crumb topping is golden and a toothpick inserted into the center of the cake comes out with only a few moist crumbs, about 35-40 minutes. The center of the cake should also bounce back when gently pressed.
- Let cool in the pan 15 minutes. Run a knife around the edge of the cake and remove sides of springform pan. Let cool completely before serving.
Calories: 308kcal, Carbohydrates: 47g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 56mg, Sodium: 169mg, Potassium: 187mg, Fiber: 1g, Sugar: 28g, Vitamin A: 401IU, Vitamin C: 16mg, Calcium: 65mg, Iron: 1mg
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