Strawberry Rhubarb Sour Cream Streusel Coffee Cake

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Here is what Canadian Living says about it:

What's better in the morning than a bite of something delicious with a cup of coffee? This coffee cake's strawberries and rhubarb offer just the right sweet-and-sour balance for a tasty morning treat.

Ingredients

  • 1/2 cup (125 mL) butter, softened
  • 1 cup (250 mL) granulated sugar
  • 2 eggs
  • 1 tsp (5 mL) vanilla
  • 2 cups (500 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1 cup (250 mL) sour cream
  • 1-1/2 cups (375 mL) chopped Strawberries
  • 1 cup (250 mL) chopped fresh rhubarb, or frozen rhubarb thawed and drained
    • Streusel:
  • 2/3 cup (150 mL) chopped unblanched almonds
  • 1/2 cup (125 mL) packed brown sugar
  • 1 tsp (5 mL) cinnamon
  • 1 tsp (5 mL) icing sugar

  • Preparation

    In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at at time; beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt; add to butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Spread in greased 13- x 9-inch (3.5 L) metal cake pan; sprinkle with strawberries and rhubarb.
    Streusel: In small bowl, combine almonds, sugar and cinnamon; sprinkle over fruit. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 35 minutes. Let cool in pan on rack for 5 minutes. Dust with icing sugar. Serve warm or at room temperature.

    This photo was taken the first time I took it out of the oven, when I thought it was cooked (after 35 minutes, like it says). It sat out for a while until I tried cutting into it and realized it was completely raw and gooey inside. I guess I must have used the wrong type of pan. Anyway it went in the oven for almost another hour because it wasn't cooking.. I guess I really used the wrong kind of pan? So in the end it came out pretty brown, but cooked. It does have a nice flavour though, and is good with vanilla ice cream...

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