Grammy's Kitchen · Coffee Cake · Strawberry Rhubarb Coffee Cake
One of 78 coffee cake recipes we measured
9 cooks on www.browneyedbaker.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| fat | 47% | 63% |
| total sugar | 99% | 109% |
| egg | 42% | 30% |
| leavener | 2% | 2% |
| salt | 1% | 1% |
| liquid | 78% | 69% |
| flour strength | 1.0 | 1.0 |
| cornstarch | 2% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 4 g | 1 1/2 teaspoons cornstarch |
| 38 g | 3 tablespoons granulated sugar |
| 113 g | 4 ounces fresh strawberries (coarsely chopped (about 3/4 cup)) |
| 113 g | 4 ounces fresh or frozen rhubarb (coarsely chopped (about 3/4 cup)) |
| 15 g | 1 tablespoon water |
| 227 g | 8 ounces cream cheese (at room temperature) |
| 50 g | 1/4 cup granulated sugar |
| 50 g | 1 egg |
| 240 g | 2 cups all-purpose flour |
| 150 g | 3/4 cup granulated sugar |
| 114 g | 1/2 cup unsalted butter (cold, cubed) |
| 2 g | 1/2 teaspoon baking powder |
| 2 g | 1/2 teaspoon baking soda |
| 2 g | 1/4 teaspoon salt |
| 172 g | 3/4 cup sour cream |
| 50 g | 1 egg (lightly beaten) |
| 4 g | 1 teaspoon vanilla extract |
Method: 6 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Michelle, just wanted to let you know that I made this beautiful coffee cake (my first coffee cake ever) for my birthday this week. It was a big hit, and a very beautiful cake. Thanks for your reply above. I didn't peel the rhubarb, and the red spots in the c” — a cook, 5.0★
“Made this last night and it was delish! I didn't have the rhubarb but first week of strawberries at the farmer's market. Next time, I'll definitely use them. The crumb on this was so good with a nice crunch on the ends. I may add almonds to the crumb that is s” — a cook, 5.0★