This Cake Recipe Will Make You A Star

Welcome back to the kitchen, friends! Today, we're baking a delightful Cherry Almond Coffee Cake, inspired by a recipe I found in a high-end wine magazine. This simplified version is perfect for home bakers looking for an easy yet impressive dessert.

In this video, I'll show you how to make a tender and flavourful cake featuring a rich almond paste layer (also known as Frangipane), cherry jam, and a touch of brown sugar for extra depth. We'll walk through each step, from mixing the cake batter to adding the cherry and almond layers, and finally, baking it to perfection.

Bakewell Coffee Cake
Frangipane
125 mL (½ cup) butter, softened
75 mL (⅓ cup) white sugar
175 mL (¾ cup) ground blanched almond
30 mL (2 Tbsp) flour
1 large egg
Pinch coarse salt

Cake
250 mL (1 cup) butter, softened
125 mL (½ cup) white sugar
125 mL (½ cup) brown sugar
3 large eggs
10 mL (2 tsp) vanilla extract
2½ cups all-purpose flour
Pinch coarse salt
2 mL (½ tsp) baking powder
2 mL (½ tsp) baking soda
175 mL (¾ cup) sour cream
250 mL (1 cup) cherry jam
125 mL (½ cup) sliced almonds

Method:
Preheat oven to 180ºC (350°F), and grease and line a 13" x 9" cake tin.
Make the frangipane: Cream together butter, sugar, and ground almond flour, until light and fluffy.
Then beat in egg, flour, and salt.
Set aside.
Make the cake:
Cream together the butter and sugars.
Beat in the eggs one at a time, then the vanilla.
Mix together flour, salt, baking powder, and baking soda in a medium bowl.
Stir the flour mixture alternately with sour cream into the butter sugar mixture.
Transfer batter to the baking tin, spreading in an even layer.
Spread the jam evenly on top; then dollop frangipane over the jam.
Sprinkle the almonds overtop.
Bake until a cake tester inserted in centre of cake comes out clean, about 35 - 40 minutes.

0:00 Welcome
0:20 making the almond paste
2:10 make the cake batter
5:06 layering the cake
7:18 tasting the cake
9:47 the recipe

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