The Recipe
Rhubarb Coffee Cake with Blackberries and Big Crumb Topping
COOK TIME : a few secondsPREP TIME : 20 minutes
From Eat The Love
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Ingredients
DESCRIPTION
This spring coffee cake takes awhile to bake. That’s because it’s weighed down with both the fruit (a mix of rhubarb and blackberries) as well as a lot of crumb topping. And when I say a lot of crumb topping, I’m talking about half the pan is crumb topping. But the end result is a lovely coffee cake that is not too sweet and perfect for breakfast or a coffee/tea break.
INGREDIENTS
- 2 large egg yolks
- 1/2 teaspoon kosher salt
- 2 cups (280 g) all-purpose flour
- 1 1/4 cups (190 g) graham flour or whole wheat flour,/span> 1 cup (225 g or 2 sticks) unsalted butter, melted
- 2 teaspoon cinnamon
- 2 large eggs
- 1/2 teaspoon nutmeg
- 2/3 cup (150 g) sour cream
- 1 1/4 cups (250 g) granulated white sugar
- 1 teaspoon baking soda
- 2 tablespoon flour
- 1 teaspoon cardamom
- 2/3 cup (135 g) granulated white sugar
- 1 tablespoon diced crystallized ginger
- 3/4 pounds rhubarb, cut into 1-inch chunks
- 1 teaspoon ground ginger
- 1 tablespoon vanilla extract
- 1/4 teaspoon kosher salt
- 2/3 cup (150 g) packed dark brown sugar
- 3/4 cup (170 g or 1 1/2 sticks) unsalted butter
- 1 teaspoon baking powder
- 1 pint (6 ounces) blackberries
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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