Almond Rhubarb Coffee Cake
Easy and rustic crumb cake studded with fresh rhubarb and sliced almonds.
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Servings: 8
Calories: 229kcal
Ingredients
For the Cake:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup light brown sugar packed
- 1/2 cup unsweetened almond milk
- 1/3 cup vegetable oil
- 2 tablespoons sour cream
- 1/2 teaspoon vanilla extract
- 2 cups fresh rhubarb chopped
- 1/4 cups almonds sliced
For the Topping:
- 1/4 cup granulated sugar
- 1 tablespoon butter softened
- 1/4 cup almonds sliced
Instructions
- Preheat the oven to 350°F. Line a 9-inch round metal cake pan with a round of parchment paper or spray with flour-based non-stick spray.
- In a medium bowl, combine flour, salt, and baking soda. Set aside.
- In a large bowl, combine the brown sugar, almond milk, vegetable oil, sour cream, and vanilla extract using a hand mixer or stand mixer with a paddle attachment on low speed.
- Gradually add the flour mixture until all the dry ingredients are fully incorporated into the wet ingredients, scraping down the sides of the bowl with an offset spatula as needed, to form a smooth batter.
- Stir in the rhubarb and sliced almonds.
- Pour the batter into the prepared cake pan and set aside.
- Make the topping: In a small bowl, combine sugar, softened butter, and the remaining 1/4 cup of sliced almonds. Use our fingers to work into a crumbly mixture then sprinkle in an even layer over the top of the batter.
- Bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool completely on a wire rack before serving. Serve at room temperature.
Nutrition
Calories: 229kcal | Carbohydrates: 45g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 244mg | Potassium: 192mg | Fiber: 2g | Sugar: 27g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 1mg
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