Cherry Rhubarb Coffee Cake
Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous
For the fruit filling
4 oz rhubarb, sliced into 1/2" pieces
4 oz cherries, pitted and cut in half*
2 tablespoons (1 ounce) granulated sugar
2 teaspoons cornstarch
1/4 heaping teaspoon ground ginger
For the crumbs:
6 tablespoons (3 ounces) butter, melted
1/4 cup (2.25 ounces) dark brown sugar
1/4 cup (2.25 ounces) granulated sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup + 2 tablespoons (2.65 ounces ) all purpose flour
1/2 cup + 2 tablespoons (2.65 ounces) whole wheat flour**
For the cake:
1/4 cup (2 ounces) sour cream
1 large egg
1 large egg yolk
1.5 teaspoons vanilla
Zest of 1 orange or lemon (optional)
1/4 cup + 1 tablespoons (1.6 ounces) all purpose flour
1/4 cup + 1 tablespoons (1.6 ounces) whole wheat flour***
3/8 cup (2.65 ounces) sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
4.5 tablespoons (2.25 ounces) softened butter, cut into small chunks
*Cherries can be substituted for any fresh berry of choice. Or make the cake with 8 ounces of rhubarb.
** Feel free to skip the whole wheat flour and use 1 1/4 cup (5.3 ounces) all-purpose flour.
*** Feel free to skip the whole wheat flour and use 3/4 cup (3.2 ounces) all-purpose flour.
- Preheat the oven to 325 degrees. Grease an 8" round cake pan with oil spray or butter. To make the filling: mix together all ingredients in a bowl and set aside.
- To make the crumbs: Whisk together the sugars, spices and salt until smooth. Add the flours to the bowl and stir together using a spatula or spoon. Press the crumbs into the bowl as one solid mound. Set aside.
- To make the cake: In a small bowl mix together the sour cream, egg and egg yolk, vanilla and citrus zest. Set aside.
- Combine the flours, sugar, baking powder, baking soda and salt in the bowl of your stand mixer (or a large bowl). Use the paddle attachment and mix the dry ingredients together thoroughly.
- Add the butter and a spoonful of the sour cream mixture to the flour mixture. Mix on medium speed until the butter is fully incorporated to the flour mixture, at least 60 seconds.
- Add half the remaining sour cream mixture and mix for 20-30 seconds. Turn the mixer off and scrape down the sides of the bowl. Add the remaining sour cream and mix again for another 20-30 seconds. At the end, scrape down the sides of the bowl again.
- In the prepared cake pan, scrape out about 3/4 of the batter. Smooth into an even layer. Sprinkle the fruit mixture over the cake batter, making sure to include any juices included with the fruit.
- Spoon the remaining batter over the fruit. Take your solid chunk of crumb topping and break it up into large pieces (1/2-3/4" chunks). Sprinkle the chunks over the cake evenly.
- Bake for 45 minutes to an hour, until the cake comes out mostly clean in the center. Cool completely before serving.