Growing up, my mother always made a coffee cake for breakfast on the weekends. It was a thing of beauty with its thick layers of almond flavored dough and sweet rhubarb filling. She would make it from scratch every week because she said that store-bought cakes were too dry or had too much sugar in them. I’ve been making this coffee cake ever since and haven’t found any other recipe that beats this one! If you’re looking to impress your family with something delicious for brunch, then you’ll want to try out this recipe!
prep: 15 mins cook: 30 mins total: 45 mins Servings: 24 Yield: 2 9-inch round cakes
½ cup sliced almonds
1 teaspoon vanilla extract
? cup vegetable oil
1 ½ cups packed brown sugar
1 cup milk
2 ½ cups all-purpose flour
1 tablespoon butter, melted
1 teaspoon salt
1 ½ cups rhubarb, chopped
1 teaspoon baking soda
¼ cup sliced almonds
? cup white sugar
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
Bake for 30 to 35 minutes, or until the cake tests done.
Per Serving: 197 calories; protein 2.6g; carbohydrates 27.6g; fat 8.6g; cholesterol 9.8mg; sodium 164.3mg.