Kyla is a wizard in the kitchen and thankfully she’s also very generous with her recipes – she actually handed me this one on a hand-written recipe card! Her original recipe for this is for a 9 x 13, I tweaked it slightly to make it smaller, because I will then make it more often. I have also used blueberries, topping each piece with a dollop of plain yogurt and it was divine. Attached are pictures for both rhubarb and blueberry. (*An update for this in a 9 x 13 is Rhubarb Coffee Cake (9 x 13)).
Kyla’s Coffee Cake (8 x 8)
1/2 c. sour cream
1/2 t. baking soda
1/4 c. butter – softened
3/4 c. packed dark brown sugar
1/2 t. vanilla
1 c. flour
3/4 c. finely diced fruit (or whole berries)
1/4 c. light brown sugar AND 1/2 t. cinnamon AND 2 t. cold butter
Preheat oven to 350 and grease an 8 x 8 pan. In a small bowl mix together the sour cream and baking soda and set aside. In a second small bowl, combine the 3 topping ingredients with a fork until it’s mealy in texture.
In a medium bowl, cream together the butter and dark brown sugar. Add the egg and vanilla and mix well and then the sour cream mixture, stirring to combine. Add the flour and stir until it just comes together and then add the fruit and mix.
Scoop batter into the prepared pan and evenly distribute the topping mixture over all. Bake for about 25 minutes.
- Category: Cakes, 8x8, Blueberry, Rhubarb