Raspberry Rhubarb Skillet Coffee Cake
Yield: 12 servings
With fresh berries and rhubarb, plus a crunchy crumb topping, this Raspberry Rhubarb Skillet Coffee Cake is the perfect combination of sweet and tart. Start your day off right and enjoy a slice with your morning coffee this summer!
Equipment
Ingredients
for the coffee cake:
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- ¾ cup plus 1 teaspoon unsalted butter softened (not melted), divided
- 1 cup sugar
- 2 large eggs
- ¾ cup milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 2 cups chopped fresh rhubarb cut into 1/2" pieces
- 6 ounces fresh raspberries about 3/4 to 1 cup
for the crumb topping:
- ½ cup all-purpose flour
- ½ cup sugar
- pinch of salt
- 6 tablespoons cold butter cut into 1/2" pieces
Instructions
- Preheat oven to 375° F. Grease a 10" cast iron skillet with tall sides (a smaller pan will not work!) with the 1 teaspoon of butter. Set pan aside.
for the coffee cake:
- In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
- In a separate large bowl, or in the bowl of an electric stand mixer, cream together the remaining 3/4 cup of butter with the sugar until light and fluffy. Add the eggs and milk and beat until smooth, and then mix in the vanilla and almond extracts. Don't worry if it's a bit curdled looking.
- Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the rhubarb and spread into prepared skillet. Sprinkle the top of the batter with raspberries, pressing them into the batter just a bit.
for the crumb topping:
- In a medium bowl, mix together the flour, sugar, and salt. Cut in the butter with a rigid pastry cutter or a fork until you have pea-sized pieces. Sprinkle over the top of the coffee cake batter, taking care to let most of the raspberries peek through.
- Place skillet in oven and bake for about 50 minutes, or until coffee cake is puffed up and set in the center, and nicely golden brown. Remove to a wire rack to cool. Let cool for at least 1 hour before serving. When served still warm, it will be very tender (and also highly irresistible!).
Notes
Heavily adapted from Mom’s Blueberry Tea Cake recipe.
Nutrition Information:
Serving: 1 Calories: 318kcal Carbohydrates: 57g Protein: 6g Fat: 8g Saturated Fat: 4g Polyunsaturated Fat: 3g Cholesterol: 48mg Sodium: 297mg Fiber: 2g Sugar: 26g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.