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.

MAKEOVER ALMOND RHUBARB COFFEE CAKE

Steps:

• In a large bowl, combine the flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, egg white, buttermilk, oil and extracts. Stir into dry ingredients just until moistened. Fold in rhubarb and 1/4 cup almonds. Pour into two 9-in. round baking pans coated with cooking spray., In a small bowl, combine sugar and butter; stir in the remaining almonds. Sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on wire racks.

ALMOND RHUBARB COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
• In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
• In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
• Bake for 30 to 35 minutes, or until the cake tests done.

RHUBARB-ALMOND CAKE

Steps:

• Preheat oven to 350°F. Butter tart pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into 1/2" pieces. Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).
• Place 1 cup butter and 3/4 cup sugar in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes.
• Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 tablespoons sugar.
• Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70-80 minutes. Transfer to a wire rack and let cake cool before removing from pan.
• Do Ahead
• Cake can be baked 3 days ahead. Keep tightly wrapped at room temperature.

RHUBARB COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Cream butter and sugar together in mixing bowl.
• Beat in eggs one at a time.
• Stir in sour cream and vanilla.
• Mix flour and baking soda together and fold into batter.
• Stir in rhubarb.
• Turn into greased 9x13-inch pan.
• Topping: Mix all ingredients together until crumbly.
• Sprinkle over top.
• Bake 30-40 minutes until done.

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.

QUICK RHUBARB COFFEE CAKE

Steps:

• In a bowl, cream butter and 1-1/2 cups brown sugar. Add egg and vanilla, beating until light and fluffy. Add milk; beat until smooth. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Fold in rhubarb. Pour into a greased 13x9-in. baking dish., Combine the cinnamon and remaining brown sugar; sprinkle over batter. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

ROYAL RHUBARB COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition., Pour into a greased 13x9-in. baking dish. Spoon rhubarb to within 1/2 in. of edges. Combine topping ingredients; sprinkle over top. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

ALMOND-BERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Make the topping: Whisk flour, brown sugar, cinnamon, salt, and almonds in a medium bowl. Using your fingers, work in butter until mixture forms coarse crumbs ranging in size from small peas to marbles. Sprinkle with almond extract; toss to combine.
• Make the cake: Use cooking spray to coat a 10-inch tube pan with a removable bottom. Place pan on a baking sheet. Sift together flour, baking powder, baking soda, and salt into a medium bowl. Fold raspberries into jam in a small bowl.
• Put butter, sugar, and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Mix in vanilla. Reduce speed to low. Mix in half the reserved flour mixture, followed by the sour cream. Add remaining flour mixture; beat until just combined.
• Spoon half the batter into prepared pan. Mound berry mixture in a ring in center of batter. Top with remaining batter. Using a small offset spatula, smooth top. Sprinkle with the topping.
• Bake until golden brown and a toothpick inserted into center comes out clean, 65 to 70 minutes. Let cool slightly on a wire rack, 10 to 15 minutes. Run a knife around edges of pan to loosen. Pull up on tube to lift cake from pan. Let cool on rack 15 minutes. Invert cake onto a baking sheet, removing tube portion, then reinvert onto rack to cool completely.