This Strawberry Rhubarb Coffee Cake is a delightful twist on classic strawberry cake recipes, perfect for a cozy breakfast or a sweet afternoon treat. You’ll love the moist cake, tart rhubarb, sweet strawberries, and irresistible crumb topping.
Key Ingredients & Substitutions:
- Fresh Strawberries: Frozen strawberries work too, but thaw and drain them well.
- Fresh Rhubarb: Frozen rhubarb is a good alternative; no need to thaw.
- All-Purpose Flour: A gluten-free baking blend can often be used as a 1:1 substitute.
- Sour Cream: Plain Greek yogurt can replace sour cream for a similar texture.
- Brown Sugar: You can use light or dark brown sugar for the crumb topping.
Ingredients:
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, cubed
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup diced fresh strawberries
- 1 cup diced fresh rhubarb
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 8
- Calories per serving: Approximately 350-400
- Tools Needed: 9×9 inch baking pan, mixing bowls, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Crumb Topping
Combine flour, granulated sugar, brown sugar, and cinnamon in a small bowl. Add the cold cubed butter. Use your fingertips or a pastry blender to mix until coarse crumbs form. Set this aside.
2. Preheat Oven and Prep Pan
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×9 inch baking pan, or line with parchment paper. This prevents sticking and ensures easy removal of your strawberry cake.
3. Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set these dry ingredients aside.
4. Cream Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
5. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Fold in Fruit
Gently fold in the diced strawberries and rhubarb into the cake batter. Your cake now has its delicious fruit filling.
7. Assemble and Bake
Pour the batter into your prepared baking pan and spread it evenly. Sprinkle the crumb topping generously over the top of the batter. Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cool and Serve
Let the coffee cake cool in the pan for at least 15 minutes before slicing and serving. Enjoy this delightful addition to your strawberry cake recipes repertoire.
Variation Ideas:
- Lemon Zest: Add 1 tablespoon of lemon zest to the cake batter for a brighter flavor.
- Almond Extract: Replace vanilla extract with almond extract for a different aroma.
- Nutty Crumb: Add 1/4 cup of chopped pecans or walnuts to the crumb topping for extra crunch.
- Glaze: Drizzle a simple powdered sugar glaze (powdered sugar mixed with a little milk) over the cooled cake.
Storage Instructions:
Store any leftover Strawberry Rhubarb Coffee Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can gently reheat individual slices in the microwave for a warm treat.
Frequently Asked Questions (FAQ):
Q: Can I use frozen fruit for this strawberry cake recipe?
A: Yes, you can. Thaw frozen strawberries and drain any excess liquid. Frozen rhubarb can be added directly without thawing.
Q: My crumb topping disappeared while baking, what happened?
A: This usually happens if the butter in the crumb topping was too warm. Ensure your butter is cold and cut into small pieces.
Q: How do I know if my coffee cake is fully baked?
A: Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s ready.
Q: Can I make this strawberry cake recipe ahead of time?
A: Yes, you can bake it the day before and store it as instructed. It’s often even better the next day.
Q: Why is my cake dry?
A: Overmixing the batter or baking for too long can lead to a dry cake. Be sure to mix until just combined and check for doneness around the minimum baking time.
Q: Can I add different berries to this recipe?
A: Absolutely! Blueberries or raspberries would be delicious additions or substitutions for the strawberries in this cake recipe.