Ingredients and Weight:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh or frozen rhubarb, chopped into small pieces
- 1/4 cup almond slices
- 1 tbsp almond extract (or vanilla extract)
- For the coffee flavor: 2 tbsp instant coffee or espresso powder dissolved in 1/4 cup hot water
Preparation Time:
- Preparation Time: 45 minutes (includes prep and baking time)
- Cooking Time: 30-35 minutes at 350°F (175°C)
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
- In a separate bowl, whisk together the vegetable oil, eggs, and almond extract (or vanilla extract). Add the dissolved coffee mixture.
- Pour the liquid ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in the chopped rhubarb and almond slices.
- Pour the batter into a greased 8-inch round cake pan or a similar-sized baking dish.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before slicing and serving.
Nutritional Information: (Per serving, assuming the dish is shared equally among 8 people)
- Calories: Approx. 350 calories per serving (depending on ingredients used)
- Fat: 16g
- Carbohydrates: 50g
- Protein: 6g
Dish Characteristics:
- Unique combination of coffee and almond flavors with a touch of rhubarb for a sweet-tart contrast.
- Ideal for breakfast or as an afternoon snack.
- A soft and moist cake with a tender crumb and pronounced almond flavor.
User Comments:
- "This coffee cake was amazing! The combination of almond and rhubarb was unexpected but worked so well together." - John Doe
- "I loved the subtle coffee flavor in this cake. It paired perfectly with the almond and rhubarb flavors." - Jane Smith
- "This was a great dish to make with my family on a weekend morning. Everyone enjoyed it!" - Mary Johnson
Special Precautions and Tips:
- Use fresh rhubarb for best results, but frozen rhubarb can be used as a substitute.
- Adjust the amount of almond extract or vanilla extract according to your preference. Start with a smaller amount and add more if desired.
- Be careful not to overmix the batter; this can lead to a tough cake. Mix until just combined.
