Seasonal Spring Coffee Cake
Strawberry Rhubarb Crumb Cake
Grease a 9×9 baking dish
Preheat the oven to 325
You will need 4 small to medium size bowls to prepare the components of this cake. For ease of preparation and organization, get all of the bowls ready with the ingredients needed and then start the process.
Bowl One –The Fruit (you may use all rhubarb, all strawberries, I love the combination)
Clean and slice about ½ pound of fruit (it is about 2 cups)
¼ cup sugar
2 tsp cornstarch
½ tsp ground ginger (optional, but delicious)
Bowl Two –The Crumb Topping
1/3 cup brown sugar (dark is best, but light works too)
1/3 cup granulated sugar ( I use evaporated cane juice or similar natural sugar)
1 tsp ground cinnamon
½ tsp ground ginger
pinch of salt
½ cup softened butter
1 ¾ cup flour
Mix all together and press into solid pieces
Bowl Three- the liquids
1/3 cup sour cream
1 large egg
1 large egg yolk
2 tsps vanilla extract
Stir all of these together until smooth
Bowl Four- the actual mixing bowl for cake batter
1 cup of flour (all purpose works)
½ cup sugar
½ tsp of each baking soda and baking powder
¼ tsp salt
6 TBLS softened butter
Steps to mixing the batter (you may use an electric beater)
-To the flour, add a little at a time, mix in and alternate the softened butter with the sour cream/liquid ingredients until it is all combined. It will be a thick batter.
**Do not skip the steps for the above process for best results (add a few tablespoons of softened butter, mix well, add some of the sour cream egg mixture, mix well, more butter, mix, more sour cream etc)
TAKE OUT about ½ cup of the batter and put aside.
Assemble Coffee Cake
-Spread batter into greased baking dish.
-Put fruit on top of batter. If the fruit is liquidy, drain some of the liquid off.
-Lightly spread and press the fruit into the batter if you want it a little more incorporated. Otherwise just leave the fruit as a “layer”.
-Spoon the remaining batter onto the top of the fruit. You may spread or leave as spoonfuls.
-Evenly top with large pieces of crumb
Bake for 45-55 minutes until lightly golden and a knife inserted comes out clean (keep in mind that the fruit may leave a smear on the knife when inserted)