Sour Cream Rhubarb Coffee Cake
A delightful coffee cake that combines the tartness of rhubarb and the rich creaminess of sour cream, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 cup sour cream Can substitute with plain yogurt for a lighter cake.
- 2 large eggs Can substitute with flaxseed meal for a vegan option.
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups rhubarb, chopped Fresh or frozen rhubarb can be used.
Topping
- ¼ cup brown sugar For topping.
- 1 teaspoon cinnamon For topping.
Instructions
Preparation
- Start by gathering all your ingredients on the kitchen counter. Pre-measure everything for ease.
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Mixing the Batter
- In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition. Then, mix in the sour cream and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Gently fold in the chopped rhubarb.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- In a small bowl, mix the brown sugar and cinnamon together and sprinkle over the batter.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for a week. For longer storage, freeze wrapped tightly in plastic wrap.