Strawberry Rhubarb Sour Cream Streusel Coffee Cake

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Tested Till Perfect

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%

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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