Strawberry Rhubarb Sour Cream Streusel Coffee Cake
This recipe makes 12 servings
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 |
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.
Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- 1-1/2 cups chopped Strawberries
- 1 cup chopped fresh rhubarb, or frozen rhubarb thawed and drained
- Streusel:
- 2/3 cup chopped unblanched almonds
- 1/2 cup packed brown sugar
- 1 tsp cinnamon
- 1 tsp 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 sa< 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.
Source : Canadian Living Magazine: June 2003
- Keywords : Strawberries; Rhubarb; Flour; Sour Cream; Breakfast; Brunch; Dessert; Tea time;
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