Search

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.

Adblock test (Why?)

Read Again https://news.google.com/rss/articles/CBMiOGh0dHBzOi8vd3d3LmZvb2RhbmR3aW5lLmNvbS9iYWtld2VsbC1jb2ZmZWUtY2FrZS04NjM1NDI00gEA?oc=5

Bagikan Berita Ini

0 Response to "Bakewell Cake - Food & Wine"

Post a Comment


Powered by Blogger.