Irresistible Sour Cream Rhubarb Coffee Cake
This deliciously moist coffee cake marries tangy rhubarb with rich sour cream, perfect for any occasion.
Ingrédients
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened Softer butter helps achieve a fluffy texture.
- 1 cup sour cream Can substitute with dairy-free sour cream.
- 2 large eggs Using room temperature eggs is recommended.
- 1 teaspoon vanilla extract Add for flavor.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chopped rhubarb Ensure rhubarb is fresh.
- 1/2 cup brown sugar For topping.
- 1 teaspoon ground cinnamon Adds warmth to the flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Gather all your ingredients, ensuring your rhubarb is fresh and ready.
Making the Cake
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
- Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- In a separate bowl, combine flour, baking powder, baking soda, and salt. Whisk together.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, mixing until just combined.
- Fold in the chopped rhubarb carefully to avoid overmixing.
Baking
- Pour batte in prepared pan, smoothing the top with a spatula.
- In a small bowl, mix brown sugar and cinnamon for the topping, sprinkle over the batter.
- Bake for 35 to 40 minutes, until a toothpick comes out clean. Let cool in pan for 10 minutes, then turn onto a wire rack to cool completely before serving.
Notes
Store in an airtight container for freshness. Serve plain or dusted with powdered sugar for an elegant touch. Enjoy with coffee, tea, or a scoop of ice cream.