Tender, fruity, and topped with a buttery streusel, this coffee cake is ideal for spring entertaining.
Prep Time
20 minutesBake Time
45 minutesYield
9 squaresRating
/rating_off.png "1 Star")
Loading...| Cake | |
| 2 cups ROGERS FOODS All Purpose Flour | |
| 1/3 cup ROGERS FOODS Wheat Germ | |
| 3/4 cup sugar | |
| 2 tsp baking powder | |
| 1/2 tsp salt | |
| 1/2 cup softened butter | |
| 2 eggs | |
| 3/4 cup sour cream or plain Greek yogurt | |
| 1 tsp vanilla | |
| 1 cup diced strawberries | |
| 1 cup chopped rhubarb | |
| ... | |
| Streusel | |
| 1/2 cup ROGERS FOODS All Purpose Flour | |
| 1/3 cup brown sugar | |
| 1/4 cup ROGERS FOODS Wheat Germ | |
| 1 tsp cinnamon | |
| 1/4 cup cold butter |
Tender, fruity, and topped with a buttery streusel, this coffee cake is ideal for spring entertaining.
| 1. | Preheat oven to 350F and grease an 8x8-inch baking pan. |
| 2. | In a bowl, whisk together flour, wheat germ, sugar, baking powder, and salt. |
| 3. | Add butter, eggs, sour cream, and vanilla. Mix until just combined. |
| 4. | Fold in strawberries and rhubarb. |
| 5. | Spread batter into the prepared pan. |
| 6. | For the streusel, mix flour, brown sugar, wheat germ, cinnamon, and butter until crumbly. Sprinkle over the batter. |
| 7. | Bake for 40 to 45 minutes, until golden and set in the centre. |
| 8. | Let it cool slightly before slicing. |
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