RASPBERRY ALMOND FRANGIPANE COFFEE CAKE
Serves 10
30 mins prep
55 mins cook
85 mins total
A delightful Raspberry Almond Frangipane Coffee Cake, combining a moist almond cake base with a rich frangipane topping and fresh raspberries. The recipe includes detailed ingredients and instructions for both the cake and the topping, though the recipe for the vanilla glaze is mentioned to be on a separate blog post.
0 servings
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Preheat the oven to 350F. Butter a 9” round cake or springform pan & dust with flour. Line the bottom with a round piece of parchment paper. Set aside. Cake: In a medium bowl, whisk together the flour, baking powder, baking soda & salt. Set aside. In a large bowl, cream together the butter & sugar until light and fluffy. Add in the eggs & both extracts. Beat until well combined. Add half of the dry ingredients & fold to combine. Mix in half of the greek yogurt. Repeat one more time, adding and folding in the rest of the dry ingredients & greek yogurt, until combined & smooth. Scoop half of the batter into the pan. Spread the raspberry jam on top, and lay the fresh raspberries on top. Scoop the remaining batter on top & spread. Use a knife to gently swirl around, then smooth. Bake at 350F for 40 mins, until golden & just about done. Almond topping: In a large bowl, mix together the ingredients for the almond frangipane, except the slivered almonds. When the base is finished, remove & immediately spread the frangipane topping over the hot cake. Sprinkle with the slivered almonds. Place back into the oven for 10-15 more mins. Then, toast the almonds by broiling for 1-2 mins. Let cool for 10 mins in the pan, then carefully remove. Cool completely. Top with the vanilla bean glaze & powdered sugar. Slice & enjoy!
