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Raspberry Rhubarb Skillet Coffee Cake Recipe

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4.3 from 9 reviews

This Raspberry Rhubarb Skillet Coffee Cake offers a delightful combination of tart rhubarb and sweet raspberries, baked to golden perfection with a buttery crumb topping. Perfect for brunch or a cozy dessert, it’s baked in a cast iron skillet for a rustic touch and tender crumb.

Ingredients

Cake Batter

  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsalted butter, softened (plus 1 teaspoon for greasing)
  • 1 cup sugar
  • 2 large eggs
  • 3/4 cup milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 2 cups chopped fresh rhubarb (cut into 1/2″ pieces)
  • 6 ounces fresh raspberries (about 3/4 to 1 cup)

Crumb Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • Pinch of salt
  • 6 tablespoons cold unsalted butter (cut into 1/2″ pieces)

Instructions

  1. Preheat and Prepare Skillet: Preheat your oven to 375°F (190°C). Grease a 10-inch cast iron skillet with 1 teaspoon of softened butter and set aside. Using a smaller pan is not recommended as it affects baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the 3 cups of flour, baking powder, cinnamon, and kosher salt to evenly distribute all dry components.
  3. Cream Butter and Sugar: In a large bowl or a stand mixer, cream the remaining 3/4 cup softened butter with 1 cup sugar until the mixture is light and fluffy, which will help build a tender cake texture.
  4. Add Wet Ingredients: Beat in the eggs and milk until smooth. Then mix in the vanilla and almond extracts. The batter might look slightly curdled, but that is normal at this stage.
  5. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture into the wet batter, mixing lightly just until combined to avoid overworking the batter.
  6. Fold in Rhubarb and Add to Skillet: Gently fold the chopped rhubarb into the batter. Spread the batter evenly into the prepared skillet. Press the fresh raspberries gently into the surface of the batter, allowing some to remain visible on top.
  7. Prepare Crumb Topping: In a medium bowl, mix together 1/2 cup flour, 1/2 cup sugar, and a pinch of salt. Cut in the 6 tablespoons of cold butter using a pastry cutter or fork until the mixture resembles pea-sized crumbs.
  8. Top the Cake: Sprinkle the crumb mixture evenly over the batter and raspberries, allowing some raspberries to peek through the topping.
  9. Bake the Coffee Cake: Place the skillet in the preheated oven and bake for about 50 minutes, or until the cake is puffed, set in the center, and the topping is golden brown.
  10. Cool and Serve: Remove the skillet from oven and transfer to a wire rack. Let the cake cool for at least 1 hour before serving. It’s especially tender and delicious when served warm.

Notes

  • Make sure to use a 10-inch cast iron skillet with tall sides to ensure even baking and proper rise.
  • Do not melt the butter for the batter; it should be softened to cream properly.
  • Carefully fold in the rhubarb to prevent overmixing, which can toughen the cake.
  • Cooling the cake for at least one hour allows it to set and develop the best texture.
  • The cake is gluten-containing due to all-purpose flour.

Find it online: https://cookedbysarah.com/raspberry-rhubarb-skillet-coffee-cake-recipe/