This no-fuss breakfast treat features the hallmarks of an English Bakewell tart: buttery pastry, rich frangipane, jam, and toasted flaky almonds. F&W Senior Food Editor Cheryl Slocum dollops almond cream and fruity jam over a vanilla-scented batter and gives them a gentle swirl before topping with sliced almonds and baking to a beautiful golden finish. While coffee cakes are often made in a smaller square or round pans, this one is baked in a 13- x 9-inch baking pan and easily serves a crowd — it's perfect for brunch entertaining. The cake is also fantastic repurposed as a dessert and served warm with ice cream. And the leftovers, sliced and warmed in the oven, are delicious slathered with salted butter.
Notes from the Food & Wine Test Kitchen
Test the cake in a center spot where there is no swirl of frangipane to best assess doneness — the frangipane will bake to a soft, sticky consistency and will cling to the skewer.
Make ahead
The coffee cake can be stored in an airtight container at room temperature for up to three days.
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