snack cake
Preheat oven to 350 degrees. Grease a mini loaf pan or a 9 inch round cake pan with butter and sprinkle with sugar. takkping out excess.
In a medium bowl, combine flour, almond meal, baking powder and salt. Whisk to combine; set aside.
To the bowl of a stand mixer fitted with a whisk attachment, add butter and sugar. Beat on medium heat until light and fluffy, about 4 minutes. Add vanilla and eggs one at a time, adding the second after the first is well combined. Continue to beat mixture, scraping down the sides of the bowl with a spatula as needed, until pale and fluffy about 4 more minute. The lengthy mixing gives the cake a lift and a texture
Reduce the speed to low and gradually add dry ingredients in to the bowl, followed by the yogurt. Mix batter just until thoroughly combined. Remove bowl from the stand, fold in two-thirds of the copped rhubarb and transfer batter into prepared pan, filling each mini loaf well two thirds full. Top each cake with a few pieces of rhubarb and sprinkle remaining sugar over the tops. Bake until cakes are golden brown about 40 minutes. Let cool on rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (146g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 122 | ||
Calories from Fat: 92 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 114.6mg | 35 % | |
Sodium 222.3mg | 8 % | |
Potassium 134.5mg | 4 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 2g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 122
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