Strawberry Rhubarb Coffee Cake


Serving 8 people


45 min



Ingredients

  • baking powder 1/2 teaspoon (1 gram) baking powder
  • baking soda 1/2 teaspoon (2 grams) baking soda
  • brown sugar 1/3 cup (60 grams) brown sugar
  • cornstarch 1 tablespoon (10 grams) cornstarch
  • egg 1 large egg
  • egg yolk 1 large egg yolk
  • flour 1 cup (124 grams) all-purpose flour
  • ginger 1 3/4 (210 grams) all-purpose flour
  • rhubarb 1/2 teaspoon ginger
  • salt 8 ounces (220 grams) rhubarb, sliced
  • sour cream 1/4 teaspoon (1 gram) salt
  • strawberries 1/3 cup (88 grams) sour cream
  • sugar 8 ounces (230 grams) strawberries, sliced
  • unsalted butter 1/2 cup (100 grams) sugar
  • vanilla 1/2 cup (113 grams) unsalted butter, melted
  • 2 teaspoons vanilla
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How to make it

  1. 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.
  2. Mix on medium high speed until combined and mixture has come together into a crumbly dough.
  3. Add the sour cream mixture in three additions, mixing after each until just combined.
  4. 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.
  5. Bake for about 1 hour, or until a toothpick inserted into the center comes out with a few crumbs and the crumb topping is lightly golden brown.
  6. 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.