Bakewell Cake - Food & Wine

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.

Frequently Asked Questions

• Frangipane is rich, sweet almond cream used in pastries, tarts, and cakes. It is easily made by blending almond flour with eggs, sugar, butter, and a small touch of all-purpose flour. It isn’t a product that can be purchased, but frangipane comes together with just a few minutes of beating with a mixer. The consistency is thick, yet still fluffy and spreadable.

• Vanilla bean paste is vanilla extract with vanilla bean seeds that have been suspended in a paste. The bean paste can be used measure-for-measure in place of vanilla extract but has the added benefit of seeing the seeds in your baked good.

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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