Savor the flavors of cinnamon and rhubarb in this delightful coffee cake. Perfect for breakfast or dessert, it’s a must-try for every cake lover! (150 chars)
Ingredients
Scale
2 cups of all-purpose flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1 teaspoon of ground cinnamon
1/2 cup of unsalted butter, softened
1 cup of granulated sugar
2 large eggs
1 teaspoon of vanilla extract
1/2 cup of sour cream
1 1/2 cups of rhubarb, diced
For the Topping: 1/2 cup of brown sugar
1/4 cup of all-purpose flour
2 teaspoons of ground cinnamon
1/4 cup of unsalted butter, melted
Optional: 1/2 cup of chopped nuts
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
Mix in the eggs one at a time, then stir in the vanilla extract.
Add in the sour cream and mix until blended.
Gradually add the dry mixture to the wet ingredients, stirring just until combined.
Gently fold in your diced rhubarb.
In a separate bowl, mix the brown sugar, flour, cinnamon, and melted butter until crumbly.
Pour the batter into your prepared pan, spreading it evenly and then topping with the crumbly topping.
Bake for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Enjoy this delightful Cinnamon Rhubarb Coffee Cake, a moist and flavorful dessert perfect for coffee breaks or brunch gatherings.
