I’m Brandi from BranAppetit and I’m so happy to be guest posting for Tina. Carrots’n’Cake was one of the first food blogs I started reading – years ago – and now I just can’t stop. I fell in love so much that I finally just started my own. Having foodie friends online is so much fun – and it makes me feel less crazy, knowing that I’m not the only who thinks about food all day long.
I don’t know about you, but strawberries are one of my favorite things about spring. After months of cold, dark days filled with apples and root veggies, it’s incredible to have tart, juicy fresh fruit again.
Buying strawberries from the market usually means that my husband and I eat them all on their own before I ever get a chance to actually make something with them. They’re just so good! But when I buy a little extra, we always try to make salads or pie or this coffee cake, which is now one of my favorite easy spring time breakfasts.
The best part? The cake batter is super easy to mix up and you only need two bowls: one for the cake and one for the topping.
As much as I love cooking, I hate cleaning up equally. The fewer the dishes, the better.
Strawberry Rhubarb Coffee Cake
Makes: 9 servings
- 1 cup buttermilk
- 1/4 cup oil
- 1/3 cup sugar
- 1 tsp vanilla
- 1 1/2 cups whole wheat pastry flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup chopped rhubarb
- 1 cup chopped strawberries
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 2/3 cup oat flour
- 1/4 cup oil
- Preheat oven to 375 degrees.
- In large bowl, whisk the buttermilk, oil, sugar, and vanilla together.
- Stir in the flour, baking powder, and salt.
- Fold the chopped rhubarb and strawberries into the batter.
- Pour mixture into 8Ã—8 baking dish.
- In small bowl, mix the brown sugar, cinnamon, oat flour, and oil together until the mixture is combined and a little crumbly.
- Sprinkle the topping over the batter.
- Bake at 375 for 35-40 minutes, until a toothpick comes out clean.