Description
Rhubarb Sour Cream Coffee Cake is a moist, tender, single-layer cake featuring tangy rhubarb, warm spices, and a crunchy streusel topping. Perfect for breakfast, brunch, or afternoon tea, this cake combines seasonal freshness with comforting flavors.
Ingredients
- All-purpose Flour (2 cups): Forms the cake’s structure
- Baking Powder (1 ¾ tsp): Helps the cake rise evenly
- Baking Soda (½ tsp): Assists with leavening and lightness
- Salt (½ tsp): Enhances flavor
- Cinnamon (1 tsp): Adds warm, aromatic spice
- Nutmeg (½ tsp): Complements the rhubarb
- Allspice (¼ tsp): Adds depth to the spice blend
- Butter, softened (½ cup): Adds richness and moisture
- Granulated Sugar (2/3 cup): Sweetens the cake
- Brown Sugar, lightly packed (1/3 cup): Adds slight molasses flavor
- Eggs, room temperature (2 large): Bind ingredients and provide structure
- Full-fat Sour Cream, room temperature (½ cup): Ensures a tender, moist crumb
- Orange Zest (1 tbsp): Brightens flavor with citrus notes
- Vanilla Extract (1 ½ tsp): Enhances overall flavor
- Whole Milk, room temperature (1/3 cup): Lightens the batter
- Chopped Rhubarb (6 oz, ¼–1/3” pieces): Provides tart, juicy texture
- All-purpose Flour for Streusel (½ cup): Forms crumbly topping
- Brown Sugar for Streusel (½ cup): Sweetens and adds chewiness
- Cinnamon for Streusel (½ tsp): Adds warm spice
- Nutmeg for Streusel (½ tsp): Complements cake spices
- Salt for Streusel (pinch): Balances sweetness
- Cold Butter for Streusel (¼ cup): Creates crisp, crumbly texture
- Chopped Pecans for Streusel (¼ cup): Adds crunch and nutty flavor
Instructions
- Preheat oven to 350°F and position the rack in the center. Line a 9×9-inch pan with parchment paper and lightly spray.
- Bring butter, eggs, sour cream, and milk to room temperature for smoother batter.
- Whisk together dry cake ingredients: flour, baking powder, baking soda, salt, and spices. Set aside.
- Chop rhubarb into ¼–1/3 inch pieces.
- In a stand mixer, beat softened butter until creamy. Gradually add sugars and blend until smooth.
- Add eggs one at a time, beating well after each. Mix in sour cream, vanilla, and orange zest.
- Slowly incorporate dry ingredients alternately with milk, starting and ending with dry ingredients. Avoid overmixing.
- Spread half the batter into the prepared pan. Sprinkle rhubarb evenly over the batter. Spread remaining batter gently over rhubarb.
- Prepare streusel: combine flour, brown sugar, cinnamon, nutmeg, and salt. Cut in cold butter until pea-sized pieces form. Stir in chopped pecans. Sprinkle evenly over the cake.
- Bake for 50–54 minutes or until a cake tester comes out clean and the center is no longer jiggly. Start checking around 45–48 minutes.
- Cool in pan on wire rack for 35–40 minutes before cutting. Serve warm or at room temperature.
Notes
- Use fresh rhubarb to avoid excess moisture; frozen rhubarb may make the cake wetter and require longer baking.
- Ensure all wet ingredients are at room temperature for a smooth, well-blended batter.
- Do not overmix after adding dry ingredients to prevent a dense cake.
- Make the streusel topping first and refrigerate until ready to use for a crisp texture.
- Gluten-free option: substitute 1-to-1 gluten-free flour for all-purpose flour.
- Prep Time: 20 minutes
- Cook Time: 50-54 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg