Strawberry Rhubarb Coffee Cake

Zutaten

FILLING

3 cups rhubarb, sliced into 1/4-inch discs

2 cups strawberries, diced

1/2 cup sugar

1/3 cup cornstarch

2 tablespoons cold water

BATTER

3/4 cup cold butter, cut into pieces

1 1/2 cups sugar

4 eggs

2 teaspoons vanilla

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

3 cups all-purpose flour

1 1/2 cups sour cream

CRUMBLE TOPPING

1/2 cup brown sugar

1/2 cup flour

1/3 cup rolled oats

1/4 cup melted butter

1/2 tsp. Cinnamon

Anweisungen

Preheat oven to 350°F (176°C)

Line a buttered 9x13-inch baking dish with parchment paper and butter again, then set aside.

FILLING

In a saucepan over medium heat, combine the rhubarb, strawberries, cornstarch, sugar, and water. If using frozen strawberries, do not add the water. Stir frequently until the cornstarch begins to thicken but the rhubarb is still firm, about 5 minutes. Remove from heat and set aside to cool and continue to thicken.

TOPPING

Combine oats, brown sugar, cinnamon and flour into a mixing bowl, slowly add the melted butter and work to combine by hand. This mixture should have the consistency of wet sand.

BATTER

In the bowl of a stand mixer, Cream together butter and sugar until fluffy and light in color. Add the eggs, one at a time, scraping the bowl and beating well between each addition. Mix in the vanilla.

In a separate bowl, whisk together the baking soda, baking powder, salt, and flour, then add the dry mixture to the wet 1 cup at a time, alternating with 1/2 of the sour cream between each addition and mixing on low speed just until everything is combined. Be careful not to over mix.

Spread half of the cake batter into the bottom of the prepared pan, using a spatula to make an even layer right to the edges of the pan. Top with the strawberry rhubarb filling, gently spreading that to the edges as well. Dollop the remaining cake batter over top of the fruit filling, using a knife or spatula to gently spread it to the edges as well.

Evenly sprinkle the crumb topping over the cake batter, squeezing handfuls of topping again to make sure there are at least some larger chunks of topping.

Transfer the coffee cake to the oven and bake for 50 to 60 minutes, until a cake tester inserted into the center of the cake comes out clean. Cool completely.