vanillabeanglaze hashtag performance

RASPBERRY ALMOND FRANGIPANE COFFEE CAKE Combo of my dreams ✨ Recipe below OR go to my website through the link in my bio 💌 #Recipe Details (serves 10-12): Raspberry Almond Cake: - 2 1/4 cups (320g) all-purpose flour @Bob’s Red Mill - 1 tsp (4g) baking powder - 1 tsp (6g) baking soda - 3/4 tsp (3g) salt - 3/4 cup (165g) salted butter, at room temperature - 1 cup (220g) granulated sugar - 3 eggs, at room temperature - 1 cup (240g) greek yogurt, at room temperature - 2 tsp (8g) vanilla extract - 1 tsp (4g) almond extract @Nielsen-Massey Vanillas - 1/3 cup (105g) raspberry jam or preserves - 6oz fresh raspberries Almond Frangipane Topping: - 1/2 cup (113g) salted butter, softened - 1 1/2 cups (208g) almond flour - 1/3 cup (75g) granulated sugar - 2 eggs, at room temperature - 2 tsp (8g) almond extract - 1 tsp (4g) vanilla extract - 1/2 cup (55g) slivered almonds, for topping Vanilla Bean Glaze: - 2 cups (400g) powdered sugar - 1 1/2 tsp (6g) vanilla bean paste or extract - 3-4 tbsp milk of choice - Powdered sugar, for dusting Instructions: Preheat the oven to 350F. Butter a 9” round cake or springform pan and then dust with flour. Line the bottom with a round piece of parchment paper. Set aside. Make the cake batter. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, vanilla extract and almond extract. Continue to beat until well combined (it’s okay if the mixture looks lumpy, it’ll smooth out as you add the dry ingredients). Add half of the dry ingredient mixture and fold to combine. Then, mix in half of the greek yogurt. Repeat this process one more time, adding the rest of the dry ingredients and the rest of the greek yogurt, folding until combined and the batter is smooth. Scoop half of the batter into the prepared pan. Then, spread the raspberry jam over the bottom half of the batter, and lay the fresh raspberries down on top of the jam. Scoop the remaining batter on top of the raspberry filling and spread. Use a toothpick or knife to gently swirl the batter around, then smooth out the top. Bake at 350F for 40 minutes, until the cake is golden and just about done. Prepare the almond topping. In a large bowl, combine the softened butter, almond flour, sugar, eggs, and both extracts. Mix until well combined. When the cake base is finished, remove it from the oven and immediately spread the almond frangipane topping over the hot cake. Sprinkle with the slivered almonds. Place the cake back into the oven for 10-15 more minutes. Then, toast the almonds by using the broil setting & broiling for 1-2 minutes, keep an eye on it because the almonds will burn quickly! Remove and let cool for 10 minutes in the pan. Then, run a knife along the edges and carefully remove. Let cool completely. While cooling, make the vanilla glaze by whisking together all of the ingredients in a bowl. Top the cake with the vanilla bean glaze and powdered sugar, if desired. Slice and enjoy! #raspberry #almond #almondfrangipane #coffeecake #almondcake #almondcoffeecake #cake #raspberrycake #raspberryjam #almondcroissant #baking #homemade #homemadecake #cakerecipe #coffeecakerecipe #vanillabean #vanillabeanglaze #vanillaglaze #coffee #tea #Breakfast #brunch #snack #dessert#ValentinesDay #valentinesdayrecipe #valentinesdayrecipes #valentinesdaybreakfast #valentinesdaybaking @KitchenAid @Walmart @White Fox Boutique