Almondrhubarbcoffeecake Recipes

ALMOND RHUBARB COFFEE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Spray a 10-inch springform pan with non-stick spray. Line the bottom of the pan with a round of parchment paper. Spray the parchment paper as well. Set aside. 2. In the bowl of a stand-mixer fitted with the paddle attachment, cream 1 cup of the sugar and the butter together until light and fluffy, about 3 minutes. Turn the speed down on the mixer and add the eggs one at a time, followed by the sour cream, orange zest, vanilla, and almond extract. 3. In another bowl, stir together the flour, almond flour, baking powder, baking soda, and salt until combined. With the mixer on low, add the flour mixture to the wet ingredients gradually, scraping the bottom and sides of the bowl as needed, until everything is combined. The dough will be thick and sticky. 4. Using an offset spatula, spread half of the batter evenly into the prepared springform pan. Distribute half of the rhubarb over top of the batter in a single layer. Spread the remaining batter over the rhubarb. Distribute the remaining rhubarb on top of the cake. Sprinkle with almonds, then sprinkle everything with the remaining 1 tablespoon of sugar. 5. Bake until browned and set in the center, about 60-70 minutes. Allow the cake to stand on a cooling rack on the counter for at least 10 minutes before releasing from the springform pan. Dust the cake with powdered sugar, then slice and serve warm.

ALMOND RHUBARB COFFEE CAKE

Steps:

• Beat brown sugar, oil, egg and vanilla until smooth.
• Combine flour salt and baking soda; add to sugar mixture alternately with milk.
• Beat until smooth. Stir in Rhubarb and almonds.
• Pour into 2 greased 9-inch round cake pans.
• For topping, combine sugar and butter; stir in almonds. Sprinkle over batter.
• Bake at 350 degrees F for 30-35 minutes or test done.

RHUBARB COFFEE CAKE

Steps:

• Combine brown sugar, cinnamon, butter, and flour in a small bowl. Mix well and set topping aside.
• Place rhubarb into a small bowl and add 1 tablespoon flour. Mix well and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) and set aside.
• Cream sugar and butter in a large bowl with an electric mixer until smooth. Add yogurt, eggs, and vanilla extract; blend until smooth. Add remaining flour, baking powder, baking soda, and salt; mix until flour has been incorporated. Fold in rhubarb. Pour batter into the prepared pan and sprinkle with topping.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool slightly in the pan. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.