Sour Cream Rhubarb Coffee Cake

Ingredienser

For the Cake:

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/2 cup sour cream

1 1/2 cups diced fresh rhubarb (about 2–3 stalks)

For the Streusel Topping:

1/4 cup all-purpose flour

1/4 cup brown sugar

1/4 cup cold unsalted butter, cubed

Optional: 1/2 tsp ground cinnamon

For the Glaze (Optional):

1/2 cup powdered sugar

1–2 tsp milk or lemon juice

Vejledning

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease an 8x8-inch square baking pan or line it with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

2. Make the Cake Batter

In a large mixing bowl, cream the butter and sugar together until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract.

Alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

Gently fold in the diced rhubarb.

3. Make the Streusel Topping

In a small bowl, combine the flour, brown sugar, and cinnamon (if using).

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

4. Assemble and Bake

Spread the cake batter evenly into the prepared baking pan.

Sprinkle the streusel topping evenly over the batter.

Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack.

5. Make the Glaze (Optional)

In a small bowl, whisk together the powdered sugar and milk (or lemon juice) until smooth. Add more liquid if needed to reach your desired consistency.

Drizzle the glaze over the cooled cake for a finishing touch.