Makeover Almond Rhubarb Coffee Cake

Name: Makeover Almond Rhubarb Coffee Cake
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 14
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 118 milliliters sliced almonds, toasted, divided; 1 teaspoon baking soda; 355 milliliters packed brown sugar; 2 teaspoons butter, melted; 177 milliliters buttermilk; 59 milliliters canola oil; 1 egg; 1 egg white; 591 milliliters all-purpose flour; 355 milliliters sliced fresh or frozen rhubarb; 1 teaspoon salt; 79 milliliters sugar; 1 teaspoon vanilla extract

You can never have too many breakfast recipes, so give Makeover Almond Rhubarb Coffee Cake a try. This recipe serves 14. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 7g of fat, and a total of 266 calories. It is a good option if you're following a lacto ovo vegetarian diet. Mother's Day will be even more special with this recipe. If you have flour, salt, baking soda, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

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.

Ingredients you will need

Baking Soda

Brown Sugar

Buttermilk

Egg Whites

Almonds

Rhubarb

All Purpose Flour

Salt

Egg

Cooking Oil

Equipment you will use

Whisk

Bowl

Pour into two 9-in. round baking pans coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

In a small bowl, combine sugar and butter; stir in the remaining almonds.

Ingredients you will need

Almonds

Butter

Sugar

Equipment you will use

Bowl

Sprinkle over batter.

Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on wire racks.

Equipment you will use

Toothpicks

Oven

Equipment

Ingredients

Servings:

0teaspoons

almond extract 118milliliters

sliced almonds, toasted, divided 1teaspoon

baking soda 355milliliters

packed brown sugar 2teaspoons

butter, melted 177milliliters

buttermilk 59milliliters

canola oil 1

egg 1

egg white 591milliliters

all-purpose flour 355milliliters

sliced fresh or frozen rhubarb 1teaspoon

salt 79milliliters

sugar 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Coffee Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "