Strawberry Rhubarb Coffee Cake
Indulge in Strawberry Rhubarb Coffee Cake, a moist cake with a sweet-tart filling and a crumbly topping for any occasion.
Servings: 9
Calories: 310kcal
Equipment
- 9x9 Baking Dish
- Measuring Cups and Spoons
- Hand Mixer
- Whisk
- Mixing Bowls
- Small Saucepan
Ingredients
- 187.5 grams all-purpose flour plus a tablespoon for fruit
- ½ tablespoon baking powder
- 1 teaspoon sea salt
- 6 tablespoon butter unsalted and softened
- 100 grams granulated sugar about ½ cup
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¼ cup whole milk
- ¼ cup Greek yogurt
- 6 ounces strawberries quartered, divided
- 6 ounces rhubarb chopped, divided
TOPPING:
- 125 grams all-purpose flour about 1 cup
- 66 grams granulated sugar about ⅓ cup
- 42.5 grams old fashioned oats about ½ cup
- 1 stick butter unsalted and melted
- ½ tablespoon ground cinnamon
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350F and line a 9x9 inch baking pan with parchment paper or grease well.
- In a small bowl add fruit and sprinkle with about a tablespoon of flour, then set aside.
- Whisk dry ingredients in a medium bowl: flour, baking powder and salt. Set aside.
- Cream butter and sugar in a large bowl with a hand mixer until smooth. Then add egg and vanilla and beat until combined.
- Alternate whole milk, Greek yogurt and flour mixture slowly until incorporated.
- Fold in strawberries and rhubarb just until combined, then transfer the batter to the prepared baking dish.
- In another separate bowl, add topping ingredients and mix with a spatula until combined, it should be moist but not overly wet.
- Sprinkle over the top of the batter and bake for about 30-35 minutes, or until top is golden brown and a toothpick comes out with moist crumbs from the centre of the cake.
- Allow to cool in pan for at least 30 minutes before serving.
Notes
- Toss the Fruit in Flour: Lightly coating the strawberries and rhubarb helps prevent them from sinking to the bottom of the pan.
- Don’t Overmix: Once you combine the flour mixture with the wet ingredients, mix just until incorporated to keep the cake soft.
- Even Streusel Distribution: Sprinkle the topping evenly across the surface for a consistent crunchy layer in every bite.
- Check the Centre: The centre of the cake should be set with just a slight softness when done, as it will continue to firm up while cooling on a wire rack.
- Room Temperature: Let your butter, egg and yogurt come to room temperature so the batter mixes smoothly and evenly.
- Refrigerator: Store in an airtight container for up to 3-4 days to keep it fresh and moist.
- Freezer: Wrap slices tightly and freeze for up to 2-3 months, then thaw in the fridge overnight or on the counter the day of.
- Reheating: Warm individual slices gently in the microwave or oven until just heated through.
Nutrition
Calories: 310kcal | Carbohydrates: 52g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 473mg | Potassium: 168mg | Fiber: 2g | Sugar: 20g | Vitamin A: 297IU | Vitamin C: 13mg | Calcium: 91mg | Iron: 2mg
