Are you dreaming of sunny days and delicious desserts? Then look no further! This Strawberry Rhubarb Coffee Cake is the perfect recipe to brighten up your day and satisfy your sweet tooth. Combining the tartness of rhubarb with the sweetness of strawberries, this moist and flavorful cake is surprisingly easy to make, perfect for both beginner bakers and experienced cooks seeking a delightful homemade treat. It's the ideal addition to your collection of quick dinner ideas or a delightful brunch centerpiece. This recipe is a fantastic example of easy recipes that deliver big on taste.
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
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Strawberry Rhubarb Filling:
- 2 cups chopped rhubarb
- 1 cup sliced strawberries
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
For the Crumble Topping:
- ½ cup all-purpose flour
- ½ cup rolled oats
- ½ cup brown sugar
- ¼ cup chopped pecans or walnuts (optional)
- ½ cup (1 stick) cold unsalted butter, cut into small pieces
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures your cake releases easily and prevents sticking.
Making the Filling:
- In a medium bowl, gently combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, and lemon juice. Set aside.
Preparing the Cake Batter:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air for a lighter cake.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Overmixing can lead to a tough cake.
Assembling and Baking the Cake:
- Pour half of the cake batter into the prepared pan.
- Spread the strawberry rhubarb filling evenly over the batter.
- Pour the remaining cake batter over the filling.
- In a separate bowl, combine the crumble topping ingredients using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the cake batter.
Baking and Cooling:
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times may vary depending on your oven.
- Let the cake cool completely in the pan before slicing and serving. This allows the cake to set and prevents it from crumbling.
Tips for the Best Strawberry Rhubarb Coffee Cake:
- For a more intense strawberry flavor, use frozen strawberries (thawed and drained).
- If you don't have buttermilk, you can substitute milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
- Don't overmix the batter. Overmixing develops gluten, resulting in a tough cake.
- For a richer flavor, use brown sugar in the cake batter instead of granulated sugar.
- Feel free to experiment with different nuts or seeds in the crumble topping.
Variations:
- Lemon-Strawberry Rhubarb: Add the zest of one lemon to the cake batter for a zesty twist.
- Apple-Strawberry Rhubarb: Incorporate ½ cup of diced apples into the filling.
- Cream Cheese Glaze: A simple cream cheese glaze drizzled over the cooled cake adds extra richness.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: Approximately 18-20g Carbohydrates: Approximately 45-50g Protein: Approximately 4-5g
(Nutritional information is an estimate and may vary depending on the specific ingredients used.)
This Strawberry Rhubarb Coffee Cake is a delightful blend of sweet and tart flavors, perfect for any occasion. Enjoy this delicious homemade dessert, a true testament to easy recipes and delicious dishes. It’s a guaranteed crowd-pleaser that showcases the best of seasonal fruits. Happy baking!