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Strawberry Rhubarb Coffee Cake

Adapted from The New York Times via Smitten Kitchen
Makes one 9-inch cake

For the cake:
1/3 cup (88 grams) sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla
1 cup (124 grams) all-purpose flour
1/2 cup (125 grams) sugar
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon (1 gram) baking powder
1/4 (1 gram) salt
6 tablespoons (88 grams) unsalted butter, at room temperature

For the fruit filling:
8 ounces (230 grams) strawberries, sliced
8 ounces (220 grams) rhubarb, sliced
1/4 cup (58 grams) sugar
1 tablespoon (10 grams) cornstarch
1/2 teaspoon ginger

For the crumb topping:
1/3 cup (60 grams) brown sugar
1/3 cup (80 grams) sugar
1/2 teaspoon ginger
1/8 teaspoon salt
1/2 cup (113 grams) unsalted butter, melted
1 3/4 (210 grams) all-purpose flour

Preheat oven to 325 degrees F. Butter a 9-inch springform pan, line the bottom with parchment paper, butter the parchment paper, and dust the entire pan with flour.

To make the crumb topping, mix all ingredients with a fork in a small bowl until combined. Set aside.

To make the cake batter, whisk together the sour cream, egg, egg yolk, and vanilla extract in a small bowl. In the bowl of a stand mixer fitted with a paddle attachment, add the flour, sugar, baking soda, baking powder, salt, and butter. Mix on medium high speed until combined and mixture has come together into a crumbly dough. Add the sour cream mixture in three additions, mixing after each until just combined.

Spread the cake batter into the bottom of the prepared springform pan. In a medium bowl, combine the sliced strawberries and rhubarb, sugar, cornstarch and ginger. Toss to coat and scatter on top of the cake batter. Use a fork to break the crumb mixture into large chunks and sprinkle over the top of the fruit mixture.

Bake for about 1 hour, or until a toothpick inserted into the center comes out with a few crumbs and the crumb topping is golden brown. Let cool in the pan for 10 minutes, the remove the sides and cool completely on a wire rack.

The coffee cake can be stored covered in the fridge for several days.

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