Almond Rhubarb Coffee Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
This moist golden cake stirs up quickly and is long on old-fashioned flavor, reports field editor Dawn Fagerstrom from Warren, Minnesota. Ingredients:
1-1/2 cups packed brown sugar |
2/3 cup canola oil |
1 egg |
1 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon baking soda |
1 cup milk |
1-1/2 cups finely chopped fresh or frozen rhubarb |
1/2 cup sliced almonds |
topping: |
1/3 cup sugar |
1 tablespoon butter, melted |
1/4 cup sliced almonds |
Directions:
1. In a large bowl, beat the brown sugar, oil, egg and vanilla until smooth. Combine the flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and almonds. Pour into two greased 9-in. round baking pans.
2. For topping, in a small bowl, combine sugar and butter; stir in almonds. Sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks. Yield: 12-14 servings.
|
|