RASPBERRY ALMOND FRANGIPANE COFFEE CAKE

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!