Instructions How to Make Our Tempting Strawberry Rhubarb Coffee Cake

• Preheat oven to 350 degrees F. Spray with an 8-inch or 9-inch springform pan. Line the bottom of the pan with parchment paper.  Lightly spray with cooking spray, set aside.
• In a mixing bowl, cream butter and sugar together until fluffy. Add eggs, one at a time, mixing well after each addition. Add the vanilla and add in the Greek yogurt and combine.
• In a small bowl, add the flour, baking powder and salt and whisk together and add to the wet mixture.
• In another small bowl, whisk together sugar and cinnamon.
• Spread half of the batter into prepared cake pan. Then add 2/3 of the fruit on top, then sprinkle with half of cinnamon-sugar mixture and swirl with a knife if you want. Top with remaining batter, adding the rest of the fruit on top of the batter, sprinkling with remaining cinnamon-sugar and swirl with a knife if desired.
• Bake for about 45 to 50 minutes for the 9-inch pan and 50-65 minutes for the 8-inch pan or until top is golden brown and a toothpick inserted near the center comes out clean. Note that different sized pans may take more/less time to bake; you can start checking after 30 to 35 minutes or so, once the top of the cake is no longer obviously jiggly.
• Place pan on a wire rack to cool. Run a knife around the edge to release, then remove from pan and cool completely.
• If you want a glaze on top, mix the powdered sugar and milk together and drizzle on top and serve.