Ah, breakfast cake. The name conjures images of warm kitchens, lazy mornings, and the sweet smell of summer fruit wafting through the air. This recipe for Strawberry Rhubarb Breakfast Cake is one I hold particularly close to my heart. It’s a delightful twist on the classic coffee cake, bursting with fresh, seasonal flavors that never fail to brighten my day. 

The first time I stumbled upon this recipe, I was at a charming little bed and breakfast nestled amidst rolling hills. The aroma of freshly baked cake filled the air as I walked down the stairs, and let me tell you, it was pure breakfast magic. One bite, and I was hooked. The tender crumb, the vibrant fruit filling, the hint of almond – it was simply divine.

Now, I recreate this sunshine-filled cake in my kitchen whenever I’m craving a taste of summer. It’s effortless to whip up, making it perfect for weekend brunches or a special weekday treat.

So, grab your mixing bowls, and let’s bake!

Ingredients for Strawberry Rhubarb Breakfast Cake

• Nonstick baking spray (for greasing the pan)
• 2 cups (240 g) all-purpose flour
• ½ cup (60 g) almond flour (adds a touch of nutty richness)
• 1 teaspoon kosher salt
• ½ teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, softened at room temperature
• 2 cups (400 g) granulated sugar, divided (we’ll use some for the batter and some for sprinkling)
• 2 tablespoons additional granulated sugar (for the fruit filling)
• 3 large eggs
• ½ teaspoon almond extract (for a subtle almond flavor)
• 1 cup buttermilk
• 3 cups finely chopped fresh rhubarb (or frozen, thawed, and drained)
• 3 cups sliced fresh strawberries

Instructions for Strawberry Rhubarb Breakfast Cake

• Preheat and Prep: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with nonstick baking spray. This will ensure that your beautiful breakfast cake slides out effortlessly after baking.
• Whisk the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, salt, and baking soda. This dry mixture forms the base of your cake’s structure.
• Cream the Butter and Sugar: Using an electric mixer (or good old-fashioned elbow grease!), cream together the softened butter and 2 cups of granulated sugar until light and fluffy. This step incorporates air into the batter, producing a lighter and airier cake.
• Beat in the Eggs and Almond Extract: Beat in the eggs one by one, followed by the almond extract. Make sure each egg is fully incorporated before adding the next. The almond extract adds a subtle nutty sweetness that complements the fruit beautifully.
• Alternate Wet and Dry Ingredients: Here comes the fun part! Alternately, add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ones. Mix until just combined – don’t overmix! Overmixing can lead to a tough cake.
• Prepare the Filling: In a separate bowl, combine the chopped rhubarb, sliced strawberries, and 2 tablespoons of granulated sugar. Give it a gentle toss to coat the fruit in the sugar.
• Assemble the Cake:
  • • Pour half of the batter into your prepared pan.
    • Sprinkle the fruit filling evenly over the batter.
    • Gently pour the remaining batter over the fruit, distributing it evenly.
• Optional Sugar Sprinkle: For a touch of extra sweetness and sparkle, you can sprinkle some additional granulated sugar over the top of the cake before baking.
• Bake to Golden Perfection: Pop your breakfast cake into the oven and bake for 65-75 minutes, or until a toothpick inserted into the center comes clean. The golden brown top and that clean toothpick test are your cues to take this beauty out of the oven.
• Cool and Slice: Let the cake cool in the pan for at least 30 minutes before slicing and serving. This allows the cake to be set correctly.

Serving and Sides

This Strawberry Rhubarb Breakfast Cake is delicious, but if you’re feeling fancy, you can serve it with a dollop of whipped cream, a drizzle of maple syrup, or a scoop of vanilla ice cream. It’s also perfect alongside a cup of coffee or tea for a delightful breakfast or brunch experience.

This recipe yields a generous amount, perfect for feeding a crowd. Leftovers store well at room temperature for up to 2 days, or you can freeze slices for a quick and yummy breakfast treat later.

Conclusion

This Strawberry-Rhubarb Breakfast Cake is more than just a recipe; it’s a way to capture the essence of spring and share a slice of sunshine with your loved ones. So, bake a batch, gather around the table, and create some sweet memories!

Frequently Asked Questions

Can I use frozen strawberries?

Absolutely! Just thaw the strawberries entirely and drain off any excess liquid before using them in the recipe.

I don’t have buttermilk. What can I use as a substitute?

No problem! You can make your buttermilk substitute.