Makeover Almond Rhubarb Coffee Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 14 |
|
Each piece of this makeover cake has less than half the fat and just a third of the saturated fat of the original. Plus, the calories have been cut by a quarter. But the flavor is still terrific. Ingredients:
2-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 cups packed brown sugar |
1 teaspoon baking soda |
1 teaspoon salt |
1 egg |
1 egg white |
3/4 cup buttermilk |
1/4 cup canola oil |
1 teaspoon vanilla extract |
1/4 teaspoon almond extract |
1-1/2 cups sliced fresh or frozen rhubarb |
1/2 cup sliced almonds, toasted, divided |
1/3 cup sugar |
2 teaspoons butter, melted |
Directions:
1. 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. Pour into two 9-in. round baking pans coated with cooking spray.
2. In a small bowl, combine sugar and butter; stir in the remaining almonds. Sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on wire racks. Yield: 14 servings.
|
|