Rhubarb Raspberry Coffee Cake
Indulge in the perfect balance of tart and sweet with this irresistible Rhubarb Raspberry Coffee Cake. Bursting with juicy raspberries and tangy rhubarb, this moist and tender cake is topped with a buttery cinnamon crumb layer for the ultimate texture and flavor combination. The use of buttermilk ensures a light, airy crumb, while the homemade streusel topping adds a delightful crunch in every bite. Ready in just over an hour, this coffee cake is perfect for brunch gatherings, afternoon tea, or a decadent dessert. Serve it slightly warm for a cozy treat that highlights the beauty of fresh fruit and aromatic spices.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups butter, melted and cooled slightly
- 0.75 cups buttermilk
- 1 teaspoons vanilla extract
- 2 pieces large eggs
- 1.5 cups fresh rhubarb, diced
- 1 cup fresh raspberries
- 0.75 cups brown sugar, packed
- 0.5 cups all-purpose flour (for topping)
- 0.25 cups butter, chilled and cubed
- 1 teaspoons ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x9-inch baking pan, or line it with parchment paper for easier removal.
In a large bowl, whisk together 2 cups of flour, granulated sugar, baking powder, and salt.
In a medium bowl, whisk together the melted butter, buttermilk, vanilla extract, and eggs until smooth.
Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix.
Gently fold in the diced rhubarb and raspberries, making sure they're evenly distributed in the batter.
Pour the batter into the prepared baking pan and spread it out evenly.
In a small bowl, prepare the crumb topping by mixing the brown sugar, 0.5 cups of flour, and cinnamon. Use your fingers or a pastry cutter to cut in the chilled butter until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the batter in the pan.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan for at least 15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 307 mg | 13% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 46.9 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 226 mg | 5% | |
*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.
