Best 3 Makeover Almond Rhubarb Coffee Cake Recipes
Indulge in a culinary delight with our Almond Rhubarb Coffee Cake, a symphony of flavors and textures that will tantalize your taste buds. This delectable treat combines the nutty sweetness of almonds, the tart tang of rhubarb, and the rich, comforting flavors of a classic coffee cake. With three variations to choose from, this recipe offers a versatile baking experience for all skill levels.
For those seeking a traditional indulgence, the Original Almond Rhubarb Coffee Cake is a timeless classic. This recipe features a moist and tender crumb, swirled with a generous helping of sweet-tart rhubarb and crunchy almond streusel. If you prefer a gluten-free option, the Gluten-Free Almond Rhubarb Coffee Cake is a delightful alternative. This version uses almond flour and coconut flour to create a light and fluffy texture, while still delivering the same irresistible flavors.
For those with a sweet tooth, the Sour Cream Almond Rhubarb Coffee Cake takes indulgence to the next level. This recipe incorporates sour cream into the batter, resulting in an ultra-moist and velvety crumb. The combination of sour cream, almonds, and rhubarb creates a harmonious balance of flavors that will leave you craving more.
No matter which variation you choose, our Almond Rhubarb Coffee Cake is sure to impress. Its vibrant flavors and stunning presentation make it a perfect addition to any brunch, afternoon tea, or special occasion. So, preheat your oven and embark on a delightful baking journey with our Almond Rhubarb Coffee Cake.
RHUBARB ALMOND CAKE
One of the most beautiful and delicious rhubarb almond cakes!
Provided by Aline Cueni
Categories Dessert
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Line an 8-inch (20cm) springform pan with parchment paper and place on a rimmed baking sheet to catch any drips.
- Slice half of the rhubarb into ½ -inch (1cm), and the other half into 2-inch (5cm) pieces. Place each half in a bowl with 1 tablespoon of sugar, toss, and set aside.
- In a stand mixer, cream butter and sugar for one minute. Add eggs and vanilla extract, mix until creamy.
- Add almond meal, spelt flour, baking powder, salt, and orange zest, mix well.
- Fold in sugar-tossed ½-inch rhubarb pieces.
- Pour the batter into the prepared pan. Arrange sugar-tossed 2-inch rhubarb pieces on top of the batter. Sprinkle over almond flakes.
- Bake for 65-70 minutes. Remove from the oven, place on a wire rack, and let it cool completely in the springform pan or serve slightly warm.
Nutrition Facts : Calories 325 kcal, Carbohydrate 37 g, Protein 10 g, Fat 17 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 41 mg, Sodium 165 mg, Fiber 6 g, Sugar 21 g, ServingSize 1 serving
ALMOND RHUBARB COFFEE CAKE
Serves 8. Recipe adapted from Floating Kitchen.
Provided by alaskafromscratch
Number Of Ingredients 16
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.
Nutrition Facts :
ALMOND RHUBARB COFFEE CAKE
Make and share this Almond Rhubarb Coffee Cake recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Breads
Time 1h3m
Yield 2 cakes, 16 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 294.1, Fat 13.1, SaturatedFat 2.3, Cholesterol 17.3, Sodium 249.9, Carbohydrate 41.3, Fiber 1.2, Sugar 24.4, Protein 3.9
Tips:
- Use fresh rhubarb: Fresh rhubarb has a tart and tangy flavor that pairs perfectly with the sweet almond filling. If you don't have fresh rhubarb, you can use frozen rhubarb, but be sure to thaw it and drain it thoroughly before using.
- Don't overmix the batter: Overmixing the batter will result in a tough, dry cake. Mix just until the ingredients are combined.
- Use a bundt pan: A bundt pan is the traditional pan for coffee cake, and it gives the cake a beautiful shape. If you don't have a bundt pan, you can use a 9x13 inch baking pan.
- Serve warm or at room temperature: Almond rhubarb coffee cake is best served warm or at room temperature. You can store it in an airtight container at room temperature for up to 3 days.
Conclusion:
Almond rhubarb coffee cake is a delicious and easy-to-make treat that is perfect for breakfast, brunch, or dessert. With its sweet almond filling and tart rhubarb topping, this cake is sure to be a hit with everyone who tries it.
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