Almond Poppyseed Glazed Rhubarb Fauxnuts


Ingredients

Fauxnuts:

3 Tablespoons Butter

1/3 cup Light Brown Sugar

1 egg

1/4 cup Sour Cream

1 1/2 teaspoons Vanilla

3/4 cup Flour

1/2 teaspoons Baking Soda

1/2 teaspoon Baking Powder

1/4 teaspoon Kosher Sea Salt

1/2 cup Small diced Rhubarb, 1-2 stalks depending on size


Glaze:

2 Tablespoons Sugar

2 Tablespoons Rhubarb Syrup or Corn Syrup

2 Tablespoons Butter

1 cup Powdered Sugar, sifted

2 Tablespoon Half-and-Half

1/4 teaspoon Almond Extract

1/2 Tablespoon Poppyseeds

Pink food coloring, Optional

Prepare

  • Preheat the oven to 425.

FOR THE FAUXNUT CAKES:

  • In a stand mixer (or with a hand mixer), cream together the butter and sugar.

  • Add the egg to butter mixture.

  • Beat for about 3-5 minutes to ensure light and fluffy.

  • Beat in sour cream and vanilla until incorporated.

  • In a separate bowl, whisk together the baking soda, baking powder, salt and flour.

  • Add dry ingredients to butter mixture, alternating with the sour cream mixture, until you have a smooth batter.

  • Stir in diced rhubarb.

  • Grease and flour a 6-9 cavity donut pan.

  • Fill each cavity full. I use a piping bag to make this easier, but you can also do this with a spoon.

  • Put into the 425 oven and immediately reduce the heat to 350.

  • Bake 15 minutes, a toothpick should come out clean when checking doneness.

  • Rest cakes in the donut pan for 5 minutes, then turn out onto a cooling rack to complete cooling.

  • Once baked, the fauxnut will have cavities, but typically, not a full hole. If you'd like a full hole (I like there to be a full hole) you can completely cut out the cavity with an apple core tool or a knife.



FOR THE GLAZE:

  • In a small saucepan melt butter with sugar and syrup.

  • Cook until sugar is dissolved and the mixture lightly bubbles at the edges.

  • Slowly whisk butter mixture into the sifted powdered sugar to ensure a smooth glaze adding half-and-half a little bit at a time until the glaze is the right consistency to coat the cakes.

  • Whisk in almond extract, popp and a very small drop of pink food coloring (optional) until smooth. If using rhubarb syrup the mixture will already be lightly pink.

  • Working quickly, spoon or pipe glaze over fauxnuts on the a cooling rack, or place glaze into a bowl and dip fauxnuts carefully.

  • Allow to air dry for the glaze to set.

Makes 6-9 fauxnuts.