Simple Way to Coffee Cake With Caramel Topping

Rhubarb Coffee Cake

For caramel pecan topping, stir together corn syrup, brown sugar.

Recipe Summary Rhubarb Coffee Cake

Great with a dollop of whipped cream or ice cream but it's also great on its own. It's really easy to make and goes great with a cup of tea or coffee.

Ingredients | Coffee Cake With Caramel Topping

¼ cup brown sugar

1 teaspoon ground cinnamon, or to taste

2 tablespoons butter

½ cup all-purpose flour

2 cups chopped rhubarb

2 cups all-purpose flour, divided

1 cup white sugar

¼ cup unsalted butter, at room temperature

1 cup full-fat yogurt

2 large eggs

2 teaspoons vanilla extract

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

Directions

Combine brown sugar, cinnamon, butter, and flour in a small bowl. Mix well and set topping aside.

Place rhubarb into a small bowl and add 1 tablespoon flour. Mix well and set aside.

Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) and set aside.

Cream sugar and butter in a large bowl with an electric mixer until smooth. Add yogurt, eggs, and vanilla extract; blend until smooth. Add remaining flour, baking powder, baking soda, and salt; mix until flour has been incorporated. Fold in rhubarb. Pour batter into the prepared pan and sprinkle with topping.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool slightly in the pan. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Info | Coffee Cake With Caramel Topping

prep: 20 mins cook: 55 mins additional: 10 mins total: 1 hr 25 mins Servings: 12 Yield: 1 Bundt(R) cake

TAG : Rhubarb Coffee Cake

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