This coffee cake is a tasty treat featuring fresh rhubarb and a crunchy streusel topping. Yogurt keeps it moist and adds a lovely tang!
Making this cake is a breeze! I love serving it warm with a cup of coffee—perfect for any time of day, really. Just be ready to share; it disappears quickly! 😄
Key Ingredients & Substitutions
Fresh Rhubarb: This tart vegetable brings a unique flavor to the cake. If you can’t find fresh rhubarb, frozen rhubarb works well too—just thaw and drain it before using.
Greek Yogurt: This ingredient adds moisture and richness. If you’re dairy-free, coconut yogurt or almond yogurt can be good alternatives. I sometimes use regular yogurt for a lighter texture!
Cake Flour: All-purpose flour is used here, but cake flour can make the cake even lighter. If you have it on hand, you can substitute it directly in place of all-purpose flour.
Unsalted Butter: I prefer unsalted butter for better control over the cake’s sweetness. If you’re out of butter, coconut oil or applesauce can offer a moist texture, though it may change the flavor a bit.
Brown Sugar: Besides adding sweetness, it gives a lovely depth. If you need to cut sugar, you can use coconut sugar or honey (though that will change the moisture level). I love the flavor brown sugar gives!
How Do I Get the Perfect Texture for My Coffee Cake?
To achieve that light and fluffy texture, it helps to carefully follow the creaming method. Creaming the butter and sugar together is crucial as it incorporates air into the batter. Here’s how to do it right:
- Make sure your butter is softened, not melted. It should be at room temperature. Cream it with the sugar until it’s light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- When mixing dry ingredients, be careful not to over-mix once they’re added to the wet mix. Just stir until everything is combined to keep that tender texture.
Fresh Rhubarb Streusel Coffee Cake with Yogurt
Ingredients You’ll Need:
For the Cake:
- 2 cups fresh rhubarb, diced
- 1 cup Greek yogurt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
For the Streusel Topping:
- 1/2 cup packed brown sugar
- 1/2 cup rolled oats
- 1 tsp ground cinnamon
- 2 tablespoons unsalted butter, softened
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, plus 35-40 minutes of baking time. After it bakes, let it cool for about 10 minutes before serving. So, you can enjoy your coffee cake in about an hour!
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Dish:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×13 inch baking dish. This will help your cake come out easily after baking!
2. Cream the Butter and Sugar:
In a mixing bowl, combine the softened butter and granulated sugar. Use a mixer to cream them together until the mixture is light and fluffy. This usually takes about 3-4 minutes.
3. Mix in the Eggs and Yogurt:
Next, add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and Greek yogurt until everything is nicely combined. You’re building a delicious base for your coffee cake!
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, mixing until just combined. Be careful not to overmix!
5. Add the Rhubarb:
Gently fold the diced rhubarb into the batter. This will give your coffee cake a lovely tart flavor that balances perfectly with the sweetness.
6. Prepare the Streusel Topping:
In a separate bowl, mix together the brown sugar, rolled oats, and cinnamon. Add in the softened butter and mix until you have a crumbly topping. This adds a delicious crunch!
7. Assemble the Cake:
Pour the batter into your prepared baking dish and spread it evenly. Then, sprinkle the streusel topping over the batter. Don’t be shy—make sure it’s well covered!
8. Bake the Coffee Cake:
Place the dish in your preheated oven and bake for 35-40 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Yum!
9. Cool and Serve:
Once baked, let the coffee cake cool in the pan for about 10 minutes. After that, slice it up and serve warm or at room temperature. Enjoy your delightful creation!
Can I Use Frozen Rhubarb Instead of Fresh?
Yes, you can use frozen rhubarb, but make sure to thaw and drain it first to remove excess moisture. Pat it dry with paper towels before folding it into the batter, as too much liquid can make the cake soggy.
What Can I Substitute for Greek Yogurt?
If you don’t have Greek yogurt, you can substitute it with regular plain yogurt or sour cream. Both options will add moisture and flavor, but they may slightly alter the texture. If using sour cream, opt for a lower-fat version for a similar consistency.
How to Store Leftovers?
Store any leftover coffee cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. To keep it fresh, you can also freeze slices wrapped tightly in plastic wrap for up to 3 months. Just thaw overnight in the fridge before enjoying!
Can I Make This Recipe Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend that works for baking. Make sure to check the blend you use to see if it contains xanthan gum, as that can help mimic the texture of regular flour.
