Strawberry-Rhubarb Breakfast Cake
This delightful strawberry rhubarb cake is a perfect blend of sweet and tangy flavors. The moist and tender cake is studded with juicy strawberries and tart rhubarb, creating a burst of summer goodness in every bite. Topped with a cinnamon-infused sugar topping, this cake is a true treat for any occasion. Enjoy a slice of this fruity delight with a cup of tea or coffee for a lovely afternoon treat.
— Constant Cookbook
Ingredients
- 2 Tbs. sugar
- 1/2 tsp. ground cinnamon
- 4 eggs
- 1 1/3 cups sugar
- 3/4 cup canola oil or walnut oil
- 3 cups all-purpose flour
- 2 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. ground cinnamon
- 1 tsp. ground mace
- 1 tsp. salt
- 4 cups fresh strawberries, hulled and coarsely chopped
- 1 or 2 fresh rhubarb stalks, 4 oz. total, cut crosswise into 1/2-inch slices, or 1 cup thawed frozen sliced rhubarb
Instructions
- Preheat an oven to 350°F. Grease a 9-inch angel food cake pan with a removable bottom.
- To make the topping, in a small bowl, stir together the sugar and cinnamon. Set aside.
- To make the cake, in a large bowl, using an electric mixer, beat the eggs and sugar on medium-high speed for about 1 minute. Add the oil, increase the speed to high and beat until thick and pale, about 2 minutes.
- In another bowl, stir together the flour, baking soda, baking powder, cinnamon, mace and salt. Add the egg mixture and, using the mixer on low speed or a wooden spoon, beat until thoroughly blended, about 1 minute. Add the strawberries (and their juices, if any) along with the rhubarb. Using a large rubber spatula, gently fold in just until evenly distributed. Take care not to break up the fruit. Do not overmix.
- Spoon the batter into the prepared pan and spread evenly. Sprinkle evenly with the topping.
- Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 60 to 70 minutes. Run a knife between the cake and the sides of the pan, and lift up the center tube to separate the cake from the pan sides. Place on a wire rack to cool completely. Run a knife under the bottom and around the sides of the tube and invert the cake to remove the tube, then place the cake upright on a serving plate. Makes one 9-inch tube cake.
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