Almond-Rhubarb Cake with Almond Crunch

By garciamoss

Ingredients

• CAKE:
• 1 1/4 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup almond paste
• 1 cup unsalted butter, softened
• 3/4 cup sugar
• 3 eggs, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 cups sliced rhubarb (1/2 inch)
• ALMOND CRUNCH:
• 1 egg white 2/3 cup sliced almonds
• 1 tablespoon sugar
• Dash salt
• GLAZE:
• 6 tablespoons powdered sugar
• 2 1/2 to 3 tablespoons heavy whipping cream
• 1/4 teaspoon almond extract

Details

Adapted from cooking.scout.com

Preparation

Step 1

1. Heat oven to 350°F. Spray 9x2-inch round baking pan with cooking spray. Line bottom with parchment paper; spray paper. Dust with flour, tapping out excess. Whisk flour, baking powder and 1/2 teaspoon salt in medium bowl.

2. Beat almond paste in large bowl at medium to medium-high speed 1 to 2 minutes or until crumbled. Add butter and 3/4 cup sugar; beat at medium speed 2 minutes or until smooth and creamy.

3. Add eggs one at a time, beating well after each addition. Beat in vanilla and 1/2 teaspoon almond extract. At low speed, beat in flour mixture just until combined. Increase speed to medium; beat 30 seconds. Spread in pan; top with rhubarb.

4. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; invert cake onto wire rack. Remove parchment paper; turn cake top-side up. Cool completely.

5. Meanwhile, coat baking sheet with cooking spray. Whisk egg white in small bowl until frothy. Stir in remaining almond crunch ingredients; spread on baking sheet. Bake 10 minutes or until golden brown, stirring once. Cool completely on wire rack.

6. Whisk powdered sugar, 2 tablespoons cream and 1/4 teaspoon almond extract in small bowl until smooth, adding additional cream 1/2 teaspoon at a time to desired glaze consistency.

7. Drizzle glaze over top and sides of cake; top with almond crunch. Let stand until glaze is set.