RecipesMeals

Bakewell Coffee Cake

Bakewell Coffee Cake

The swirl of vibrant cherry preserves and nutty, rich frangipane makes this coffee cake stand out.

Ingreadient

• 3/4 cup superfine blanched almond flour (such as Bob’s Red Mill) (about 3 ounces)
• 1/3 cup plus 4 teaspoons granulated sugar
• 6 tablespoons unsalted butter, softened
• 1 large egg
• 2 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt
• 10 tablespoons unsalted butter, softened, plus more for greasing 
• 2 1/2 cups all-purpose flour (about 10 5/8 ounces)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup granulated sugar
• 3 large eggs
• 1 large egg yolk
• 1 1/2 teaspoons vanilla bean paste or vanilla extract
• 2/3 cup sour cream
• 1 cup cherry preserves (such as Bonne Maman)
• 1/2 cup sliced almonds
• Powdered sugar (optional)

Direction

1. Beat almond flour, granulated sugar, and butter in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. Add egg, all-purpose flour, and salt; beat until well combined, about 2 minutes. Set aside.
2. Preheat oven to 350°F. Grease a 13- x 9-inch baking pan with butter; line with parchment paper, leaving a 2-inch overhang on 2 long sides. Grease parchment with butter; set aside.
3. Whisk together flour, salt, baking powder, and baking soda in a medium bowl; set aside. Beat granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium-high speed until very light and fluffy, about 3 minutes. Reduce mixer speed to medium; add eggs and egg yolk, 1 at a time, beating well after each addition. Beat in vanilla. With mixer running on low speed, add flour mixture alternately with sour cream in 3 additions, beginning and ending with flour mixture, beating until well incorporated after each addition. (Batter will be very thick.)
4. Transfer batter to prepared baking pan, and spread in an even layer using an offset spatula. Dollop preserves evenly on top; spread to cover as much of batter surface as possible. Dollop frangipane over preserves using a tablespoon. Drag a skewer through frangipane and preserves, without disturbing the cake batter layer beneath, to create a swirled pattern. Sprinkle evenly with almonds.
5. Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, about 35 minutes. Let cool in pan on a wire rack 20 minutes. Using parchment overhang as handles, remove cake from baking pan; let cool completely on wire rack, 45 minutes to 1 hour. Dust with powdered sugar, if desired.