Strawberry-Rhubarb Coffee Cake with crumb topping
After placing the crumb topping on the cake, if you have any loose crumbs left press them together to form clumps and add them to the cake.
Makes 9 servings
Total time: 13/4 hours + cooling
FOR THE FILLING, SIMMER:
1
1
2
1/4
1
FOR THE TOPPING, COMBINE:
1/4
1/4
1
1
1/2
5
1 cup packed dark brown sugar cup granulated sugar tsp. ground cinnamon tsp. minced orange zest tsp. kosher salt
Tbsp. unsalted butter, melted and slightly cooled cup all-purpose flour
FOR THE CAKE, WHISK:
11/4
1
1/2 cup diced fresh or frozen rhubarb cup diced strawberries Tbsp. orange juice cup granulated sugar Tbsp. cornstarch cups all-purpose flour tsp. baking powder tsp. each baking soda and kosher salt
CREAM:
6
1
2
1
2
1
1/2
Tbsp. unsalted butter, softened cup granulated sugar eggs tsp. minced orange zest tsp. orange juice tsp. pure vanilla extract cup sour cream Powdered sugar
Preheat oven to 350° with rack in center position. Coat an 8×8-inch baking dish with butter.
For the filling, simmer rhubarb, strawberries, and orange juice in a saucepan over medium heat, about 5 minutes. Combine sugar and cornstarch; stir into filling. Bring filling to a boil, stirring constantly, until thickened; remove from heat and set aside.
For the topping, combine brown sugar, granulated sugar, cinnamon, zest, and salt; add melted butter and stir to combine. Stir in flour until mixture forms moist clumps.
For the cake, whisk together flour, baking powder, baking soda, and salt in a bowl.
Cream butter and sugar in a separate bowl with a mixer on medium-high speed until light and fluffy, 3–5 minutes. Beat in eggs, one at a time, then add zest, orange juice, and vanilla, beating just until combined. Add sour cream and beat just until combined. Beat in flour mixture in three additions on low speed just until combined; reserve 3/4 cup batter.
Spread remaining batter into prepared baking dish; spoon filling over top. Dollop reserved batter over filling (it doesn't have to be even).
Using your fingers, break topping into 1/2- to 3/4-inch crumbs; sprinkle evenly over top of cake.
Bake cake until topping is golden brown and a toothpick inserted into center comes out clean (there might be a few moist bits from filling), about 1 hour. Let cake cool completely; sprinkle with powdered sugar before serving.