Strawberry Rhubarb Coffee Cake

This Strawberry Rhubarb Coffee Cake features a the best buttery breakfast cake, smooth cream cheese layer, and crumble topping. Lemon or vanilla icing finishes it off to make an impressive (and sweet!) breakfast coffee cake.

Ingredients
Strawberry Rhubarb Filling
1½ teaspoons cornstarch
3 tablespoons granulated sugar
1½ cup fresh strawberries chopped
1½ cup fresh or frozen rhubarb chopped
1 tablespoon warm water

Cream Cheese Filling
1 pkg full-fat cream cheese 250g
2 tablespoons confectioner's sugar
¼ teaspoon pure vanilla extract

Coffee Cake
1¾ cups all-purpose flour
¾ cup granulated sugar
2 teaspoons cornstarch
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter cold and cubed
¾ cup full-fat sour cream
1 large egg
2 teaspoons pure vanilla extract

Instructions
Strawberry Rhubarb Filling
In a small saucepan over medium heat, mix 1½ tsp cornstarch and 3tbsp sugar; stir in 1 cup strawberries (reserve ½ for crumb topping), 1 cup rhubarb (reserve ½ for crumb topping) and 1tbsp water. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 6-8 minutes, stirring occasionally.

Cream Cheese Filling
Using a handheld or a bowl of a stand mixer fitted with a whisk attachment, beat the 1pkg of cream cheese on medium-high speed until completely smooth. Beat in the 2tbsp confectioners’ sugar and ¼ teaspoon vanilla extract until combined Set aside.

Coffee Cake
Preheat to 350°F (177°C). Generously spray an 9" springform pan with cooking spray or line with parchment paper.
In a large mixing bowl, combine 1¾ cups flour, ¾ cup sugar; Cut in the ½ cup butter in very small pieces using a pastry blender or mix with a fork until the mixture resembles coarse crumbs. Reserve ¾ cup crumb mixture for topping.

Stir in remainder 2 tsp cornstarch, 1 tsp baking powder and ¼ tsp salt together until combined.

Using a handheld or stand mixer with a paddle attachment, mix ¾ cup sour cream, 1 large egg, and 2 tsp vanilla and beat on medium speed until smooth. Stir using a wooden spoon or spatula. The batter is very thick. Spoon the batter into the prepared pan, smoothing the top.

Bake the cake until the center is firm and a toothpick inserted in the center comes out clean, about 55-60 minutes. Baking time varies, so begin checking at 30 minutes and don’t be alarmed if your cake takes longer.

Cool on a wire rack 20 minutes. Loosen sides from pan with a knife.

Coffee Cake stays fresh in an airtight container in the refrigerator for up to 1 week.