I’ve been thinking about this coffee cake for maybe 3 years now. Every year I promise myself I’m going to make it and every year I forget.
It’s a vicious cycle.
This year, this year was different (throwing more brunches and dinners for friends ensures I get to try more recipes which is a win-win for everyone). And now that I’ve made it, I can’t imagine how I ever lived without.
This is quite possibly the best coffee cake I’ve ever had.
Crumbs (SO MANY CRUMBS) sit atop a cake layer that is studded with rhubarb. The tartness of the rhubarb pairs balances out the sweet (but not too sweet) crumb and spiced cake layer. I’ve declared it the ideal breakfast pastry and if you were to show-up with it at the next group brunch, no one would be mad.
Recipe tweaked from the NYTimes
When rhubarb season ends, I plan on trying this with blueberries and sour cherries. I think diced peaches would also be awesome. This cake also freezes incredibly well. I suggest wrapping individual pieces in plastic and foil and saving them for when you want to make your Sunday morning (or really any morning) feel more celebratory.
For the Rhubarb Filling
1/2 - 3/4 pound rhubarb, trimmed
¼ cup sugar
2 teaspoons cornstarch
½ teaspoon ground ginger
For the Crumbs
⅓ cup dark brown sugar
⅓ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon salt
½ cup melted butter
1 ¾ all-purpose flour or some combination of your favorite flours (I did 3/4 cup AP, 1/2 cup sprouted whole wheat, and 1/2 cup spelt)
For the Cake
⅓ cup sour cream or thick yogurt
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup all-purpose flour
½ cup sugar
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
6 tablespoons softened butter, cut into 8 pieces
Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. For filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.
To make crumbs, in a large bowl, whisk together sugars, spices, salt and butter until smooth. Stir in flour with a spatula. It will look like a solid dough.
To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.
Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.
Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.