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Strawberry Rhubarb Coffee Cake
This strawberry rhubarb coffee cake with a cream cheese filling and light crumb topping is a perfect spring and summer dessert.
Prep Time
30 mins
Cook Time
30 mins
Additional Time
25 mins
Total Time
1 hr 45 mins
Servings: 10 to 12 servings
Calories: 395 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Strawberry Rhubarb Jam
- 1 ½ teaspoons cornstarch
- 3 tablespoons granulated sugar
- 4 ounces fresh strawberries coarsely chopped (about 3/4 cup)
- 4 ounces fresh or frozen rhubarb coarsely chopped (about 3/4 cup)
- 1 tablespoon water
For the Cream Cheese Filling
- 8 ounces cream cheese at room temperature
- ¼ cup granulated sugar
- 1 egg
For the Cake
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter cold, cubed
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sour cream
- 1 egg lightly beaten
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease a 9-inch springform pan and line the bottom with a circle of parchment; grease the parchment and set the pan aside.
- Make the Strawberry Rhubarb Jam: In a small saucepan, stir together the cornstarch and sugar, then stir in the strawberries, rhubarb and water. Bring to a boil over high heat, then reduce heat to maintain a simmer and cook, uncovered, for 6 to 8 minutes, or until thickened, stirring occasionally. Remove from heat and set aside.
- Make the Cream Cheese Filling: In a medium bowl, beat the cream cheese and sugar on medium speed until smooth, about 2 minutes. Add the egg and mix to combine.
- Make the Cake Batter: In a large bowl, whisk together the flour and sugar, then cut in the butter until it is the size of small peas. Reserve ¾ cup. Stir the baking powder, baking soda, and salt into the remaining flour mixture. In a separate small bowl, whisk together the sour cream, egg, and vanilla extract, then stir into the flour mixture with a rubber spatula until thoroughly combined.
- Spread the batter (it will be thick) onto the bottom and ½ inch up the sides of the pan. Spread the cream cheese filling over the batter, leaving a ½-inch border. Spoon the strawberry mixture in dollops over the top, then sprinkle with the reserved crumb mixture.
- Bake until the edges are golden brown, 40 to 50 minutes. Cool for 20 minutes, then loosen the sides from the pan and cool completely before serving. Leftovers can be stored in the refrigerator for up to 4 days.
Cup of Yum
Notes
- Nutritional values are based on one serving
Nutrition Information
Calories
395kcal
(20%)
Carbohydrates
45g
(15%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Cholesterol
91mg
(30%)
Sodium
214mg
(9%)
Potassium
164mg
(5%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
755IU
(15%)
Vitamin C
7.8mg
(9%)
Calcium
73mg
(7%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 10to 12 servings
Amount Per Serving
Calories 395
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 91mg | 30% |
| Sodium | 214mg | 9% |
| Potassium | 164mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 755IU | 15% |
| Vitamin C | 7.8mg | 9% |
| Calcium | 73mg | 7% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.