I was at the lake cabin last weekend for yet another fabulous weekend of summer festivities with 10 of our good friends. I got to live vicariously through my friends who have the most adorable 5.5 month-old baby girl
and I got to cook and bake to my heart’s content. I kept joking that I felt like I was running an adult summer camp because of the meal planning and organizing I did for us. Thankfully everyone was super helpful which made meal time and cleanups a breeze.
Of course, I was excited to make another coffee cake since I had lots of mouths to feed and I decided on this Strawberry Rhubarb Cream Cheese Streusel Coffee Cake. I really didn’t want the name of this cake to be so long, but each part of it is worth documenting in the title!
This Strawberry Rhubarb Cream Cheese Streusel Coffee Cake begins with a regular white cake which gets topped with a cream cheese filling that I folded macerated strawberries and rhubarb into. That creamy layer is topped with the remaining cake batter and sprinkled generously with a traditional, crumbly streusel topping. When strawberries and rhubarb are no longer in season, they could be substituted with any of your favorite fresh or frozen fruits.
spread 2/3 of batter into prepared pan
top with cream cheese filling
top with remaining batter
sprinkle with streusel topping
bake and serve