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!
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.