Almond Rhubarb Coffee Cake
A delightful coffee cake combining tangy rhubarb and crunchy almonds, perfect for brunch or a sweet snack.
Servings: 12 slices
Calories: 275kcal
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour Adds the perfect foundation for this cake’s fluffy structure.
- 1 teaspoon salt Enhances sweetness and balances flavors.
- 1 teaspoon baking soda Ensures that the cake rises perfectly.
- 1.5 cups packed brown sugar Provides moisture and a deep, rich sweetness.
- 2/3 cup vegetable oil Keeps the cake tender and ensures it won’t dry out.
- 1 large egg Acts as a binder, bringing everything together cohesively.
- 1 teaspoon vanilla extract Infuses the cake with a warm, aromatic flavor.
- 1 cup milk Contributes to the cake's moisture and soft texture.
- 1.5 cups rhubarb, chopped The star of the dish, offering bright acidity.
- 0.5 cup sliced almonds Adds a delightful crunch and nutty flavor.
Streusel Topping
- 1/3 cup white sugar Creates a sweet, crispy crumble on top.
- 1 tablespoon butter, melted Binds the streusel ingredients.
- 1/4 cup sliced almonds For an extra almond crunch!
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large mixing bowl, combine the all-purpose flour, salt, and baking soda.
- In a separate bowl, whisk together the brown sugar, vegetable oil, egg, and vanilla extract until smooth.
- Gradually incorporate the dry mixture into the wet ingredients, alternating with the milk to create a silky batter. Avoid overmixing.
- Fold in the chopped rhubarb and half of the sliced almonds, ensuring they are evenly distributed.
- Spread the mixture into the prepared baking pan.
Streusel Topping
- In a small bowl, combine white sugar, melted butter, and remaining sliced almonds for the streusel topping.
- Sprinkle the streusel over the batter.
Baking
- Bake for 35-40 minutes or until a toothpick inserted into the center emerges clean.
- Let the coffee cake cool in the pan before slicing.
Notes
For added flavor, you can mix in a pinch of cinnamon or nutmeg. Store leftovers in an airtight container for up to three days or freeze for longer storage.