Orange rhubarb cake with hazelnut streusel Orange rhubarb cake with hazelnut streusel Israeli Kitchen This aromatic, fruity breakfast loaf cake is bursting with tangy flavors and topped with a sweet, nutty crunch. (Photo: Esther Berkowitz)

Orange rhubarb cake with hazelnut streusel

This aromatic, fruity breakfast loaf cake is bursting with tangy flavors and topped with a sweet, nutty crunch.

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  • Yield: 2 loaf cakes
  • Prep time: 45 minutes
  • Cook time: 45 minutes

If you follow my recipes, you know I’m a muffin maniac. There must be at least a dozen recipes I’ve published on From the Grapevine for mouth-watering muffin flavors, from raspberry lemonade to turmeric chai latte and everything in between.

But if you’ve ever made muffins, you know they take just a little extra time. And then there’s the warm, homey feeling you present when you serve hot slices of freshly baked loaf cake. It’s time to move over muffins, there’s a new pan in town.

Ingredients

  • 2 tablespoons orange zest
  • 1 cup orange segments, chopped
  • 1 1/2 cup diced rhubarb
  • 4 eggs
  • 3/4 cup Earth’s Balance or coconut oil, melted
  • 1/3 cup fresh orange juice
  • 2/3 cup soymilk
  • 1-1/2 cup sugar
  • 3 cups white whole wheat flour
  • 4 teaspoons baking powder
  • 1 scant teaspoon salt
  • Streusel

  • 1 cup flour
  • 1/2 cup sugar
  • 2 tablespoons orange zest
  • 6 tablespoons Earth’s Balance or coconut oil, softened
  • 1/2 cup toasted chopped hazelnuts

Directions

Preheat oven to 350. Line two 9” loaf pans with parchment paper.

Mix together orange zest, orange segments, rhubarb, eggs, oil, soymilk and orange juice.

In a separate bowl, combine flour, sugar, baking powder and salt.

Add flour mixture to liquid ingredients and stir just until combined. (Run a spatula around the bottom and sides of the bowl to check for unmixed flour chunks.)

Pour batter into prepared loaf pans.

Mix streusel ingredients together until coarse crumbs are formed. Sprinkle generously over loaf cakes.

Bake for 50 minutes, or until centers are set.

Remove from pans and peel parchment paper away from sides to allow loaves to cool completely. Slice and serve!

Related Topics: Baking, Breakfast

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