Strawberry Rhubarb Coffee Cake

Welcome the freshness of spring with our Strawberry Rhubarb Coffee Cake recipe. This delectable cake pairs the tartness of rhubarb with the sweet burst of fresh strawberries, all under a crumbly, buttery topping and a sweet drizzle of vanilla glaze. Serve it up for breakfast, brunch, or dessert and savor a slice of spring any time of day. It’s a seasonal favorite that’s bound to delight.

PREP
20 min
TOTAL TIME
70 min
SERVINGS
1, 8-inch coffee cake
Cake:
1 package Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix
2/3 cup water
1/4 cup vegetable oil
1 egg
1 pouch Cinnamon Crumb topping, divided (enclosed)
1/2 cup Strawberry Rhubarb Jam (or your favorite flavor)
6 fresh strawberries, thinly sliced
Glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
STEP 1

Heat oven to 350°F. Lightly grease or spray 8-inch round cake pan with non-stick cooking spray.

STEP 2

Stir together water, oil, egg and crumb cake mix until blended. Batter will be slightly lumpy.

STEP 3

Spoon half of batter into pan and spread evenly. Spread jam evenly over top of batter. Place sliced strawberries evenly over jam.

STEP 4

Sprinkle half of cinnamon topping over berries.

STEP 5

Drop remaining batter in small spoonfuls over topping layer and gently spread to edge of pan.

STEP 6

Sprinkle remaining topping evenly over batter.

STEP 7

Bake 50-55 minutes or until toothpick inserted into center comes out clean. (For glass pan, add 5 minutes to bake time.)

STEP 8

Cool 5-10 minutes. Stir glaze ingredients together in small bowl until smooth. Drizzle over cake.

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