Gooey Almond Frangipane Coffee Cake Recipe | Easy & Delicious

#almond #coffee #cake #recipe #delicious #dessert
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This delightful treat is topped with a rich almond frangipane topping along with sliced almonds, and the drizzle of honey glaze. The rich and gooey almond frangipane topping provides a decadent and creamy layer that complements the cake perfectly. This coffee cake is sure to be a hit at gatherings, potlucks, or family breakfasts, impressing everyone with its taste and presentation. While the flavors are complex and rich, the recipe is straightforward, making it accessible for bakers of all levels. Combining the soft, moist coffee cake base with the crunchy sliced almonds creates a delightful contrast in textures. Enjoy~!!^^
*Ingredients
Cake:
All-Purpose Flour 250g
Baking Powder 2 tsp
Salt 1 tsp
Salted butter (softened) 113g
Light Brown Sugar 80g
Granulated Sugar 100g
Eggs (at room temp) 2 large
Greek Yogurt 125g
Buttermilk (at room temp) 200g
Vanilla Extract 2 tsp
Almond Extract 1 tsp
Gooey Almond Frangipane Topping:
Granulated Sugar 80g
Salted Butter (softened) 113g
Eggs (at room temp) 2 large
Almond Flour 140g
Almond Extract 1 tsp
Vanilla Extract 1 tsp
Sliced Almonds 50g
Honey Glaze:
Powdered Sugar 65g
Honey 40g
Milk 3 tbsp
Vanilla Extract 1 tsp
Equipment: 8" x 8" Baking Pan
Instructions:
1. Pre-heat the oven to 350ºF (180ºC) and line a 8-inch square baking pan with parchment/baking paper.
2. In a large bowl, cream the butter and both sugars together.
3. Add in the eggs, greek yogurt, buttermilk, almond extract and vanilla extract, stir until well combined.
4. Sift in the AP flour, baking powder and salt.
5. Whisk everything together into a smooth batter with no flour clumps.
6. Spread the batter out evenly in the prepared pan.
7. Bake at 350F for 30-35 minutes. Do not overbaking.
8. Prepare the almond topping. In a medium bowl, combine the sugar and butter, and then add in eggs and both extracts, mix well.
9. Add almond flour to the mixture, whisk everything together until well combined.
10. When the cake base is finished baking, remove it from the oven and spread the frangipane over the hot cake. Sprinkle with sliced almonds.
11. Place the cake back into the oven for 15-18 mins. Keep your eyes on it because the almonds will burn quickly!
12. Remove from the oven. Allow the cake to cool in the baking pan for about 10 minutes, then transfer it out of the pan onto a wire rack to cool completely.
13. While the cake cooling, make the honey glaze by whisking together all of the Honey Glaze ingredients in a bowl, until smooth.
14. Top the cake with honey glaze.
*Storage:
The Almond Coffee Cake keeps well in a closed container in the fridge for 3-4 days.

[@Hearts4sugar]

First!!!! 🥇