Category: Baking Tips

Almond Rhubarb Coffee Cake

If you have loved our easy apple bread recipe then you will definitely love this almond rhubarb coffee cake, it is the perfect for breakfast to start your day.


  • 1 1/2 c. packed brown sugar
  • 2/3 c. vegetable oil
  • 1 egg
  • 1 tsp. vanilla
  • 2 1/2 c. flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 c. milk
  • 1 1/2 c. finely chopped fresh or frozen rhubarb
  • 1/2 c. sugar

Almond Rhubarb Coffee Cake


  • 1/3 c. sugar
  • 1 Tbls. butter, melted
  • 1/4 c. sliced almonds


  1. Beat brown sugar, oil, egg & vanilla until smooth. Combine flour salt baking soda.
  2. Add to sugar mixture alternately with milk. Beat until smooth. Stir in Rhubarb & almonds.
  3. Pour into 2 greased 9-inch round cake pans.
  4. For topping, combine sugar & butter; stir in almonds. Sprinkle over batter.
  5. Bake at 350 degrees F for 30-35 minutes or test done.

Easy Apple Bread Baking Recipe

Today I will share with you a special kind of Rhubarb bread made with apples.


  • 1 1/2 cups rhubarb; finely chopped
  • 1 1/2 cups peeled apples; finely chopped
  • 1 1/2 cup granulated sugar
  • 2/3 c vegetable oil
  • 2 tsp vanilla extract
  • 4 eggs
  • 3 c All-purpose flour; or whole
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking powder
  • 1/2 cup nuts; coarsely chopped

Apple Bread


  1. Preheat oven to 350 degrees, grease bottoms only of two 9 x 5 x 3-inch loaf pans.
  2. Mix the rhubarb, apples, sugar, oil, vanilla extract and eggs in a large bowl.
  3. Stir in the flour, baking soda, salt, cinnamon, cloves, baking powder, and nuts.
  4. Pour into the prepared pans and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool for 10 minutes. Loosen the sides of loaves from the pans; remove from the pans. Cool completely before slicing.
  6. Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days

Your Rhubarb Apple Bread is ready to serve. Enjoy! Please share your reviews here.

Apricot flapjacks recipe

Apricot flapjacks

Recipe ingredients

  • 2 cups oat flakes
  • 2 tablespoons golden syrup
  • 1 tablespoon vegan margarine
  • 1 tablespoon light brown sugar
  • About 10 dried apricots chopped up quite small

How to make apricot flapjacks

  • Melt the syrup, sugar, and margarine together in a pan over a gentle heat.
  • When thoroughly melted mix in the oats and apricots and press the mixture into an oiled cake tin.
  • Bake in the oven for 15 to 20 minutes at 380 degrees F or until just beginning to brown.
  • Cut lines into the cake while still warm.
  • Cool and break into bars.

I am sure you will like this recipe, stay tuned on The Arizona Cafe for more updates like this.

6 Common Mistakes to Avoid when Baking Cookies

Have you recently started baking? Don’t understand why your cake isn’t rising properly?  While a lot of newbies might make many mistakes while baking for the first time, there are a few mistakes that a seasoned baker makes as well. These common mistakes are so silly and avoidable and could really make your baking much easier and amazing if you avoided them. However, you could also learn the fundamentals by joining a group baking class, it’s cheap and you learn a lot faster.

Want to know more about these common mistakes? Then read on to learn about the 6 common baking mistakes that every baker makes at some point.

1. Reading the recipes incorrectly

A lot of people often don’t read the recipes properly and use the incorrect amount of ingredients which can really alter the taste of your baked goods. If you read the comma incorrectly, then you could really use the wrong amount of ingredient. For example, 1 cup of almonds, chopped means that you need to take 1 cup of almonds and then chop them up and not take 1 cup of chopped almonds. There is a huge difference between the two to avoid such mistakes.

2. Checking up on the cake frequently

Another frequent mistake made by bakers is that they tend to check on their cake in every 10 minutes which can release the hot air from the oven and leave your cake uncooked.

Checking up on the cake frequently

So, if you want to check up on your cake, give it half an hour before you open the oven door and use a toothpick to see if it is still gooey from inside.

3. Using cold ingredients

Never use cold ingredients as it will become difficult to get the texture that you need. In every recipe, the ingredients are mentioned to be at the room temperature so make sure you get your ingredients to room temperature before you start mixing them up.

4. Miss measuring the oven temperature

Another frequent mistake made by the bakers is that they believe the oven temperature display and don’t confirm once before they start baking cakes or cookies. While it might feel okay for the temperature to be a little off by 5 degrees, sometimes your oven might be faulty and could actually provide 50-100 degrees less heat than it shows which could be really bad for your cake. So, make sure you check the temperature using an oven thermometer and only then place your batter inside to bake.

5. Using wrong baking sheets

If you choose a dark, non-shiny sheets then your cookies might get burnt due to overheating and if you use insulated sheets, then your cookies might remain undercooked. This means that you need to invest in the perfect baking sheet which will make it easier to slide the cookies to a cooling rack and will provide it with perfect heat for cooking evenly.

6. Using an airtight container for storing cupcakes

Never, ever use an airtight container to store cakes, muffins, cupcakes, etc. An airtight container will trap all the heat from the baked items and will create moisture inside which will cause your baked goods to turn soggy and mushy.

Using an airtight container for storing cupcakes

Instead, you can use a foil paper to cover the top of the baked item so that it doesn’t turn soggy or stale.

If you want to share your suggestions or have any queries feel free to contact us here.