Fudgy Cherry Rhubarb Coffee Cake
Indulge in the decadent charm of this Fudgy Cherry Rhubarb Coffee Cake, where rich cocoa flavors meet the tangy, fruit-forward notes of sweet cherries and tart rhubarb. This moist and tender coffee cake boasts a unique blend of fudgy chocolate goodness and a luscious fruit duo, making it an irresistible treat for breakfast, brunch, or dessert. Topped with a buttery cinnamon streusel crumble, it offers just the right amount of crunch to complement its soft interior. With simple ingredients, a quick prep time of 20 minutes, and a total bake time of 40 minutes, this dessert is perfect for impressing guests or savoring alongside your favorite cup of coffee or tea. Perfect for chocolate lovers and fruit enthusiasts alike, this recipe is a must-try for anyone seeking a creative spin on classic coffee cake.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Unsweetened cocoa powder
- 1.5 cups Granulated sugar
- 1.5 teaspoons Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (melted)
- 1 cup Buttermilk
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 1.5 cups Fresh or frozen cherries (pitted and halved)
- 1 cup Fresh rhubarb (diced)
- 0.5 cup Brown sugar
- 0.25 cup All-purpose flour (for topping)
- 0.25 cup Unsalted butter (cold and cubed)
- 0.5 teaspoon Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish or line it with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
In another bowl, combine melted butter, buttermilk, vanilla extract, and eggs. Whisk until smooth.
Gradually pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix.
Fold in the cherries and rhubarb gently, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared pan, spreading it evenly with a spatula.
To make the topping, combine brown sugar, flour, cold butter, and cinnamon in a small bowl. Use a pastry cutter or your fingers to rub the ingredients together until the mixture resembles coarse crumbs.
Sprinkle the topping evenly over the batter in the pan.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).
Remove the cake from the oven and cool in the pan for at least 15 minutes before serving.
Serve warm or at room temperature, paired with coffee or tea.
Nutrition Facts
Calories |
4754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.3 g | 254% | |
| Saturated Fat | 118.5 g | 592% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 3514 mg | 153% | |
| Total Carbohydrate | 785.0 g | 285% | |
| Dietary Fiber | 101.2 g | 361% | |
| Total Sugars | 421.4 g | ||
| Protein | 101.4 g | 203% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 917 mg | 71% | |
| Iron | 54.3 mg | 302% | |
| Potassium | 5452 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
