Moist and heavenly delicious Candied Ginger and Rhubarb Coffee Cake topped with huge, sugary streusel crumbs and a rich almond glaze – this cake is the perfect addition to Mother’s Day or any Sunday brunch!
Hi-ya, friends! How’s the week treating you?
My week has been fair enough. I haven’t received any hate mail, so that is always a plus! 😉
On Monday, I promised you guys a cake and today I am going to deliver.
I actually made this cake a few weeks ago to share with you guys for Mother’s Day, but with all the rhubarb recipes popping up on fellow blogger’s sites I am wondering if I should have shared this cake a little bit earlier. I guess over planning isn’t always rewarded, huh? Oh well, consider me fashionably late to the rhubarb party.
Candied Ginger & Rhubarb Crumb Coffee Cake with Almond Glaze
Full disclaimer – I adapted this recipe from New York Times Cooking. Meaning, I took their recipe and I tinkered and tweaked. And, then I totally enhanced it to be next level delicious. Essentially, I made it my own.
I switched out the ground ginger in the cake batter for candied ginger, and I increased the amount. A lot. Because, hello candied anything rocks the hizzouse.
I added a touch of cinnamon and almond extract, because why the heck not? I was born to flavor enhance. 😉
I added the crumb topping to the cake after baking the cake for a 20 minutes, because the first time I made this, the crumb topping baked down and melted into the cake. Which obviously was no Bueno. I mean, you need to be able to see and taste the delicious streusel crumbs, correct?
And, I decided the crumb coffee cake needed an almond glaze. Let’s be real- a sticky, sweet glaze should lovingly coat all the things. Plus, almond happens to taste amaze-balls delish with rhubarb and ginger. So an almond glaze drizzled on top happened.
Oh, and I made this in a 9’’ round spring form pan instead of an 8’’ square, because I personally think a round cake is a smidgen more refined.
So as you see I didn’t change much… but I changed a lot. 😉
The coffee cake itself is moist and melts in your mouth with hints of warm cinnamon, and pops of savory, slightly tart rhubarb and sensationally sweet ginger.
The giant sugary streusel crumbs on top are straight up divine and dangerously delicious.
But, the pièce de résistance is definitely the glaze. It is rich and thick with nuances of almond flavor – it sends this cake into the next stratosphere of culinary deliciousness.
If you love your Mom you should make her this Crumb Coffee Cake for Mother’s day. Because nothing says I love you more than a beautiful, homemade cake that can (and should) be eaten for breakfast.
And if you love yourself, you should make this cake and devour each blissful bite yourself. Why? Because you can and you deserve it. 😉
So basically, you should make two of these crumb cakes – one for you and one for mom.
- The recipe calls for cake flour because it has less protein than all-purpose flour, meaning you will end up with a less chewy final product. If you must use all-purpose flour, click here and learn how to make your own cake flour substitute with all-purpose flour and cornstarch.
- When forming the streusel crumbs for the topping, you want to break the mixture into BIG crumbs, about ½- ¾’’ in size. If you make the crumbs smaller they will bake down into the cake… so go big or go home where the crumbs are concerned. 😉
- I used unsweetened almond milk in the recipe, but you can absolutely use regular milk if that floats your boat.
- In the glaze I used approximately 2 tablespoons of almond milk. If you would like a thinner glaze- add more milk, a splash at a time, until desired consistency is achieved.
- I used a 9’’ spring form pan, but you can use 8’’ square cake pan instead. Either way, make sure you butter your pan liberally before pouring in the cake batter.
Moist and heavenly delicious Candied Ginger and Rhubarb Coffee Cake topped with huge, sugary streusel crumbs and a rich almond glaze - this cake is the perfect addition to Mother's Day or any Sunday brunch!
- Butter , for greasing the pan
- Rhubarb Filling:
- ½ Pound Rhubarb – trimmed & diced into ½’’ cubes
- ¼ Cup Granulated Sugar
- 2 tsp Cornstarch
- ½ tsp Ground Ginger
- ¼ tsp Ground Cinnamon
- Crumb Topping:
- 1/3 Cup Dark Brown Sugar , packed
- 1/3 Cup Granulated Sugar
- 1 tsp Ground Cinnamon
- ½ tsp Ground Ginger
- 1/8 tsp Salt
- ½ Cup Butter , melted
- 1 ¾ Cup Cake Flour , leveled *
- 1/3 Cup Sour Cream
- 1 large Egg
- 1 large Egg Yolk
- 3 TBS Candied Ginger – minced
- 1 ½ tsp Vanilla Extract
- ½ tsp Almond Extract
- 1 Cup Cake Flour *
- ½ Cup Granulated Sugar
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ¼ tsp Kosher Salt
- 6 TBS Unsalted Butter – softened & cut into 8 pieces
- Almond Glaze:
- 1 Cup Powdered Sugar
- 2 TBS Almond Milk *
- 1 TBS Unsalted Butter – melted
- 1 ½ tsp Almond Extract
- Preheat oven to 325 degrees F. Butter an 9’’ round springform pan.
- Prepare the Filling: Toss sliced rhubarb with sugar, cornstarch, ginger and cinnamon. Set aside.
- Prepare the Crumb Topping: In a large bowl, whisk together both sugars, spices, salt and melted butter until smooth. Use a spatula to stir in the flour until well combined, it should look like a solid dough. Break the topping mixture into big crumbs, about ½- ¾’’ in size. Set aside.
- Prepare the Cake: In a small bowl, stir together the sour cream, egg, egg yolk, candied ginger and extracts. In the bowl of a stand mixer fitted with the paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add in pieces of butter and a heaping spoonful of sour cream mixture. Mix on medium speed until flour is moistened. Increase speed to medium high and beat for 30 seconds. Working in two batches, add in the remaining sour cream, beating for 20 seconds between additions and scraping down the sides of bowl if necessary. Use a measuring cup to scoop out ½ cup of the batter and set aside.
- Scrape the remaining batter into prepared baking pan. Spoon the rhubarb filling over batter. Dollop the ½ cup (set aside) batter overtop the filling.
- Bake cake for 20 minutes. Remove and sprinkle the crumbs over top the cake. Continue to bake for 25-35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool.
- Meanwhile, Make the Glaze: In a small bowl whisk together all ingredients. Drizzle glaze over top of crumb coffee cake. Serve and enjoy.
*You can substitute All Purpose Flour if necessary
*Can substitute regular milk
*You can use an 8’’ square baking pan instead of a round spring form if desired.
*You want BIG crumbs, if you break the crumb topping into small crumbs they will melt down into the cake.
*For the glaze – if a thinner glaze is desired, add in more milk a splash at a time until desired consistency is achieved.
*Adapted from NY Times Cooking
*Nutritional Information includes the glaze.
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