Strawberry Rhubarb Sour Cream Streusel Coffee Cake
What's better in the morning than a bite of something delicious with a cup of coffee? This coffee cake's strawberries and rhubarb offer just the right sweet-and-sour balance for a tasty morning treat.
Servings: 9 to 12
Ingredients:
| Nutritional Info | |
| Per each of 12 servings: about | - |
| cal | 337 |
| pro | 6 g |
| total fat | 15 g |
| sat. fat | 7 g |
| carb | 46 g |
| fibre | 2 g |
| chol | 63 mg |
| sodium | 316 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 13% |
| vit A | 11% |
| vit C | 15% |
| folate | 16% |
Suggested Recipes
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1/2 cup (125 mL) butter, softened
1 cup (250 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) each baking powder and baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) sour cream
1-1/2 cups (375 mL) chopped strawberries
1 cup (250 mL) chopped fresh rhubarb (or frozen rhubarb, thawed and drained)
Streusel:
2/3 cup (150 mL) chopped unblanched almonds
1/2 cup (125 mL) packed brown sugar
1 tsp (5 mL) cinnamon
1 tsp (5 mL) icing sugar
Preparation:
In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at at time; beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt ; add to butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Spread in greased 13- x 9-inch (3.5 L) metal cake pan; sprinkle with strawberries and rhubarb.
Streusel: In small bowl, combine almonds, sugar and cinnamon; sprinkle over fruit. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 35 minutes. Let cool in pan on rack for 5 minutes. Dust with icing sugar. Serve warm or at room temperature.
Additional Information
Source
Canadian Living Magazine: June 2003
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