Sour Cream Rhubarb Coffee Cake
A delightful coffee cake featuring the creamy richness of sour cream and the vibrant flavor of fresh rhubarb, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- ½ cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups chopped rhubarb
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
Preparation
- Start by gathering all your ingredients. Measure out the flour, sugar, butter, eggs, and sour cream.
- Preheat your oven to 350°F (175°C). While the oven heats, grease and flour a 9-inch round cake pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Stir in the vanilla extract.
- In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the creamed butter and sugar, alternating with the sour cream, starting and ending with dry ingredients.
- Gently fold in the chopped rhubarb.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Topping and Baking
- In a small bowl, mix together the brown sugar and ground cinnamon.
- Sprinkle the brown sugar and cinnamon mixture evenly over the top of the batter.
- Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Once baked, remove from the oven and let the cake cool in the pan for a few minutes before transferring to a wire rack.
Notes
Serve warm with whipped cream or vanilla ice cream. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days. Can also be frozen for up to 3 months.