Zutaten für Almond Rhubarb Coffee Cake
- 1 ¼ cups packed brown sugar
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup milk
- 2 cups chopped rhubarb
- ¾ cup sliced almonds
- cups sugar
- 2 tablespoons melted unsalted butter
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Zubereitung von Almond Rhubarb Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together 1 cup packed brown sugar, ½ cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until light and fluffy.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 2 cups chopped rhubarb and ½ cup sliced almonds.
- Divide the batter evenly between the prepared cake pans.
- For the topping: In a small bowl, combine ¼ cup brown sugar and 2 tablespoons melted unsalted butter. Stir in ¼ cup sliced almonds.
- Sprinkle the topping evenly over the batter in each pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
97g
Fat
11g
Carbs
13g
