This no-fuss breakfast features the hallmarks of an English Bakewell tart, including buttery pastry, rich frangipane, jam and toasted flaked almonds. F&W Senior Food Editor Cheryl Slocum pours almond cream and fruity jam over the vanilla-scented dough, swirls it around, tops it with sliced almonds, and bakes it to a beautiful golden brown. . Coffee cakes are often made in small square or round pans, but this cake is baked in a 13 x 9 inch baking pan and can easily serve a crowd. Perfect for brunch entertaining. You can also reuse the cake as a dessert or serve it warm with ice cream. Leftovers are delicious when sliced, warmed in the oven, and slathered with salted butter.
Notes from the Food & Wine Test Kitchen
To best assess doneness, test the cake in a central spot without any frangipane swirls. The frangipane will bake to a soft, sticky consistency that will stick to a skewer.
anticipate
Coffee cake can be stored in an airtight container at room temperature for up to 3 days.
