Rhubarb Sour Cream Coffee Cake (Print Version)
Moist cake with tart rhubarb, creamy sour cream, and spiced nutty streusel topping.
# Ingredients:
→ Streusel Topping
01 -
200 g brown sugar, packed
02 -
65 g all-purpose flour
03 -
1 tablespoon ground cinnamon
04 -
0.5 teaspoon freshly grated nutmeg
05 -
115 g cold unsalted butter, cubed
06 -
100 g chopped walnuts or pecans, optional
→ Cake Base
07 -
315 g all-purpose flour
08 -
1 teaspoon baking powder
09 -
1 teaspoon baking soda
10 -
0.5 teaspoon salt
11 -
225 g unsalted butter, softened
12 -
300 g granulated sugar
13 -
2 large eggs, room temperature
14 -
2 teaspoons pure vanilla extract
15 -
240 g full-fat sour cream
16 -
350 g fresh rhubarb, diced to 1.25 cm pieces
# Instructions:
01 -
Preheat oven to 175°C. Grease a 23×33 cm baking dish or line with non-stick spray, ensuring all corners are coated.
02 -
In a medium bowl, blend brown sugar, flour, cinnamon, and nutmeg. Cut in cold butter using a pastry blender or fingers until the mixture forms coarse crumbs. Stir in nuts if desired and set aside.
03 -
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
04 -
With a stand mixer or hand mixer, beat softened butter and granulated sugar until pale and fluffy, approximately 3 minutes.
05 -
Add eggs one at a time to the creamed mixture, beating thoroughly after each. Mix in vanilla extract.
06 -
Add the dry ingredients and sour cream alternately to the butter mixture, beginning and ending with the dry ingredients. Mix softly after each addition until just combined.
07 -
With a spatula, gently fold diced rhubarb into the batter, taking care not to overmix.
08 -
Spread half of the batter evenly into the prepared pan. Sprinkle with half of the streusel topping.
09 -
Dollop the remaining batter over the streusel and gently spread to cover. Top with the remaining streusel mixture.
10 -
Bake in the centre of the preheated oven for 45–50 minutes until a toothpick inserted in the centre emerges clean with slight moist crumbs. The top should be golden and crisp. Allow the cake to cool in the pan on a wire rack for at least 20 minutes before serving.
# Notes:
01 -
Ensure the butter is well softened for a light, aerated crumb. Overmixing once the flour is added can result in a dense texture.