Rhubarb Almond Coffee Cake

By broots

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 sticks (1/2 pound) unsalted butter, softened
• half a tube (3 oz.) almond paste
• 1 3/4 cups plus 2 tablespoons sugar
• 2 eggs
• 1 cup sour cream
• 1/2 teaspoon vanilla
• 2 cups rhubarb, cut into 1-inch pieces
• 1 cup sliced almonds or chopped pecans
• 1 teaspoon ground cinnamon

Details

Adapted from notderbypie.com

Preparation

Step 1

Heat oven to 350 degrees. Grease and flour a bundt pan or 9-inch tube pan.

In a small bowl, sift or stir together flour, baking powder, and salt.

In an electric mixer fitted with the paddle attachment (or a hand mixer), cream together butter and almond paste until smooth, about 2 minutes. Add 1 3/4 cups sugar gradually, beating until very fluffy. Beat in eggs one at a time, mixing well after each addition. Fold in sour cream and vanilla, then fold in dry ingredients and use a spatula to incorporate. Add rhubarb, and again fold into batter just until evenly distributed. Do not overmix.

Combine 2 tablespoons of sugar with pecans or almonds and cinnamon.

Spoon 1/3 of the batter into the prepared pan. Sprinkle 3/4 of the pecan or almond mixture over batter. Spoon in remaining batter, and distribute remaining nut mixture overtop. Bake for 50-60 minutes, until a knife inserted into the deepest part of the cake emerges clean. Cool on rack until cool enough to handle, then unmold cake onto serving platter. If you don’t (I didn’t), the sides will get a bit soft.