Strawberry Rhubarb Coffee Cake
Prep
Cook
Total
Yield 8 servings
This Strawberry Rhubarb Coffee Cake is sweet and tart with a fabulous crunchy sugar almond topping!
Ingredients
- 1/2 cup brown sugar
- 1/4 cup, plus 2 tablespoons, white granulated sugar
- 1 egg
- 1/3 cup vegetable oil
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 1/4 cup, plus one tablespoon, all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup milk
- 1/3 cup rhubarb, chopped
- 1/3 cup strawberries, chopped
- 1/4 cup sliced almonds, toasted*
- 1 tablespoon butter, melted
- 1/4 teaspoon cinnamon
*To toast almonds, add to a dry skillet over medium low heat. Stir occasionally until lightly golden brown and fragrant.
Instructions
- Preheat oven to 350°F
- Start by mixing together brown sugar, 1/4 cup white sugar, egg, vegetable oil, vanilla and almond extract. Stir together until smooth.
- Into a medium, bowl whisk together 1 1/4 cups flour, salt and baking soda.
- Measure out 1/2 cup milk.
- Add dry mixture into the mixing bowl with the sugar mixture alternating with the milk. Beat until smooth.
- Toast sliced almonds until fragrant.
- Into a small bowl add 1/4 cup toasted almonds and chopped rhubarb and strawberries. Stir in 1 tablespoons of flour. This helps from the fruit sinking to the bottom of the pan when baking.
- Pour mixture into a well greased 9 inch cake pan.
- Into a small bowl stir together 2 tablespoons white sugar, cinnamon, remaining toasted almonds and melted butter. Sprinkle over coffee cake.
- Bake in the oven for 30 minutes. Cover with foil and bake for another 10 minutes or until a toothpick inserted comes out clean.
- Allow to cool slightly and cut into 8 slices and serve
Courses Breakfast
Cuisine American
Recipe by Strawberry Blondie Kitchen at https://www.strawberryblondiekitchen.com/strawberry-rhubarb-coffee-cake-brunchweek/