Coffee Cake with Orange-Rhubarb Compote

Recipe Courtesy Dana Cree of Poppy

April 22, 2009

Makes 9 servings
Prep time 1 hour


1/3 cup all-purpose flour
1/3 cup (packed) brown sugar
1/4 tsp salt
1/4 tsp baking powder
1 tsp cinnamon
4 tbsp unsalted butter, very cold

Cake ingredients must be at room temperature.
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp kosher salt
1/2 cup unsalted butter
1/2 cup sugar
2 large eggs, separated
1/4 cup sour cream
1/2 cup milk
1 tsp vanilla extract

1 lb rhubarb, cut into 1/2-inch cubes
3/4 cup sugar
2 tbsp unsalted butter
2 tbsp orange liqueur
Zest of 1 orange


Preheat oven to 350 degrees. Grease a 9-inch-round baking pan and line with parchment.

Streusel: Mix dry ingredients in a bowl. Cut butter into mixture until small crumbles form.

Cake: Sift dry ingredients, set aside. Cream butter and sugar in electric mixer until very light, about 5 minutes. Add yolks and sour cream, mix 1 minute more. Set mixer to low and add dry mixture in 3 parts, alternating with milk and vanilla extract. In a separate bowl, whip egg whites to medium peaks, then carefully fold into batter.

Spread batter into pan and sprinkle streusel on top. Bake for 30 to 45 minutes.

Compote: Toss rhubarb with sugar. Melt butter in a heavy-bottomed saucepan over medium heat; add rhubarb, liqueur, and orange zest. Cook, stirring occasionally, for 10 to 15 minutes, until viscous.

Top cake with compote and serve warm with whipped cream.

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