Almond-Infused Rhubarb Delight Cake
Delight in the seasonal flavors of spring with this Almond-Infused Rhubarb Delight Cake. This moist and flavorful coffee cake features a delightful combination of tart rhubarb and crunchy almonds, making it the perfect accompaniment to your morning coffee or an afternoon tea. The cake, lightly sweetened with brown sugar and a hint of vanilla, is topped with a crunchy almond and sugar mixture that adds a satisfying texture. Whether you're baking for a gathering or simply treating yourself, this cake is sure to impress and bring a taste of home to your table. Share it with friends and family, or enjoy it as a comforting treat just for you!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Brown sugar
1 1/2 cups (packed)
Vegetable oil
2/3 cup (none)
Egg
1 (beaten)
Vanilla extract
1 teaspoon (none)
All-purpose flour
2 1/2 cups (none)
Salt
1 teaspoon (none)
Baking soda
1 teaspoon (none)
Milk
1 cup (none)
Rhubarb
1 1/2 cups (finely chopped (fresh or frozen))
Sliced almonds
1/2 cup (none)
Sugar (for topping)
1/3 cup (none)
Butter (melted)
1 tablespoon (melted)
Sliced almonds (for topping)
1/4 cup (none)
Instructions
1
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
2
In a large mixing bowl, combine the packed brown sugar, vegetable oil, egg, and vanilla extract. Beat on medium speed until the mixture is smooth and well combined.
3
In a separate bowl, whisk together the flour, salt, and baking soda.
4
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until the batter is smooth and well incorporated.
5
Fold in the finely chopped rhubarb and ½ cup of sliced almonds until evenly distributed.
6
Divide the batter evenly between the two prepared cake pans.
7
For the topping, mix the additional ⅓ cup of sugar with the melted butter in a small bowl. Stir in the remaining ¼ cup of sliced almonds until they are well coated.
8
Sprinkle the almond-sugar mixture evenly over the batter in both pans.
9
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
10
Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Almond-Infused Rhubarb Delight Cake?
It is a moist and flavorful coffee cake that features tart rhubarb and crunchy almonds, lightly sweetened with brown sugar and topped with a sugar-almond crust.
What are the primary flavors in this recipe?
The primary flavors include tart rhubarb, nutty almonds, warm vanilla, and rich brown sugar.
Is this cake suitable for brunch?
Yes, it is designed as a coffee cake, making it an excellent accompaniment for morning coffee or afternoon tea during brunch.
How many cake pans are required for this recipe?
The recipe requires two 9-inch round cake pans.
What should I preheat my oven to?
The oven should be preheated to 350°F (175°C).
Can I use frozen rhubarb for this cake?
Yes, you can use either fresh or frozen rhubarb as long as it is finely chopped.
How should the rhubarb be prepared?
The rhubarb should be finely chopped before being folded into the batter.
What kind of sugar is used in the cake batter?
The cake batter uses 1 1/2 cups of packed brown sugar.
What type of oil is recommended for the batter?
The recipe calls for 2/3 cup of vegetable oil.
How many eggs are needed?
This recipe requires one beaten egg.
Where are the almonds used in this recipe?
Sliced almonds are used in two places: 1/2 cup is folded into the batter, and 1/4 cup is used for the crunchy topping.
What ingredients are in the topping?
The topping consists of 1/3 cup sugar, 1 tablespoon of melted butter, and 1/4 cup of sliced almonds.
How long does the cake need to bake?
The cakes should bake for 30 to 35 minutes.
How do I check if the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
Should the cakes be cooled in the pan?
Yes, let the cakes cool in the pans for a few minutes before transferring them to a wire rack.
What is the recommended serving temperature?
You can serve this cake either warm or at room temperature.
What type of flour is used?
The recipe uses 2 1/2 cups of all-purpose flour.
Is milk included in this recipe?
Yes, the recipe requires 1 cup of milk.
How do I incorporate the dry ingredients?
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until smooth.
Does the recipe use baking powder or baking soda?
This recipe uses 1 teaspoon of baking soda as the leavening agent.
What provides the almond infusion?
The infusion comes from the inclusion of sliced almonds within the batter and as a concentrated topping.
Can this be considered a seasonal recipe?
Yes, it is highlighted as a seasonal spring recipe, which is when rhubarb is typically in season.
Do I need to grease the pans?
Yes, you should grease both 9-inch round cake pans before adding the batter.
What is the texture of the topping?
The topping is a crunchy mixture of almonds and sugar that adds a satisfying texture to the moist cake.
Is there vanilla in this cake?
Yes, the batter includes 1 teaspoon of vanilla extract.
How should I beat the wet ingredients?
Beat the brown sugar, oil, egg, and vanilla on medium speed until the mixture is smooth.
How do I ensure the rhubarb is evenly distributed?
Fold the rhubarb and almonds into the batter at the very end until they are evenly distributed.
What category does this recipe fall under?
It is categorized as a cake, specifically a coffee cake or dessert.
Is the butter in the topping melted or cold?
The butter for the topping should be melted before mixing with the sugar and almonds.
Can this cake be shared with others?
Absolutely, it is described as a great treat to share with friends and family or enjoy as a comforting solo treat.