Fresh fruit and a tender crumb make this Strawberry Rhubarb Coffee Cake a perfect breakfast or dessert. You’ll love the sweet and tart flavors mingling in every bite, making it an ideal addition to your collection of coffee cake recipes. This recipe is simple enough for any baker to master.
Key Ingredients & Substitutions
- Fresh Strawberries: Use frozen strawberries if fresh aren’t available; thaw and drain first.
- Fresh Rhubarb: Frozen rhubarb also works; thaw and drain.
- All-Purpose Flour: A gluten-free baking blend can be used for a gluten-free option.
- Granulated Sugar: Coconut sugar or brown sugar can be substituted, though it will alter the flavor slightly.
- Unsalted Butter: Margarine or a plant-based butter alternative works for dairy-free needs.
- Sour Cream: Plain Greek yogurt is a great substitute for added tang and moisture.
- Brown Sugar: Light or dark brown sugar works equally well for the crumb topping.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup chopped fresh strawberries
- 1 cup chopped fresh rhubarb
For the Crumb Topping:
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ¼ cup (½ stick) unsalted butter, melted
- ½ teaspoon ground cinnamon
How Much Time Will You Need?
- Total Time: 60 minutes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Servings: 8
- Tools Needed: 8×8 inch baking pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour an 8×8 inch baking pan. This prevents sticking and ensures easy removal of your delicious coffee cake.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside. This step ensures your dry ingredients are evenly distributed for a consistent crumb.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. An electric mixer makes this process quick and easy. This creates the base of your tender coffee cake.
4. Add Egg and Vanilla
Beat in the egg until just combined, then stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is incorporated. Avoid overmixing at this stage.
5. Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix the batter. Overmixing can lead to a tough coffee cake.
6. Fold in Fruit
Gently fold in the chopped strawberries and rhubarb. Be delicate to avoid bruising the fruit. Distribute the fruit evenly throughout the batter.
7. Make the Crumb Topping
In a small bowl, combine the flour, brown sugar, melted butter, and cinnamon. Mix with a fork until moist crumbs form. This will create a delightful crunchy layer on top of your coffee cake.
8. Assemble and Bake
Pour the cake batter into your prepared baking pan and spread evenly. Sprinkle the crumb topping over the batter. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Cool and Serve
Let the coffee cake cool in the pan on a wire rack for at least 15 minutes before serving. This allows the cake to set properly. Enjoy your fresh strawberry rhubarb coffee cake!
Variation Ideas
- Lemon Zest: Add 1 tablespoon of lemon zest to the cake batter for a brighter flavor.
- Nutty Topping: Mix ¼ cup of chopped pecans or walnuts into the crumb topping.
- Glaze: Drizzle a simple powdered sugar glaze over the cooled cake for extra sweetness (powdered sugar mixed with a little milk).
- Blueberry Rhubarb: Substitute blueberries for strawberries for a different fruit combination in your coffee cake recipes.
Storage Instructions
Store leftover Strawberry Rhubarb Coffee Cake tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can warm individual slices in the microwave for a few seconds before serving to bring back that fresh-baked taste.
Frequently Asked Questions (FAQ)
- Can you use frozen fruit? Yes, you can use frozen strawberries and rhubarb. Thaw them completely and drain any excess liquid before adding to the batter.
- What if I don’t have sour cream? Plain Greek yogurt is an excellent substitute for sour cream, offering similar moisture and tang.
- How do you know when coffee cake is done? Insert a wooden skewer or toothpick into the center; if it comes out clean, your coffee cake is ready.
- Can I make this ahead of time? You can prepare the cake batter and store it in the refrigerator overnight, then add the topping and bake the next day.
- Why is my coffee cake dry? Overmixing the batter or overbaking can lead to a dry coffee cake. Mix only until ingredients are combined.
- Can I freeze this coffee cake? Yes, cool the coffee cake completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature before serving.