Frangipani Cake Recipes

FRANGIPANE: ALMOND CREAM

Steps:

• When you are ready to use it, fill your pastries, tart, or tartlets and bake.

APPLE FRANGIPANE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round springform pan.
• Beat 1/2 cup plus 6 tablespoons softened butter, almond paste, and 1 cup sugar at low speed with a stand mixer fitted with the paddle attachment, until combined. Increase speed to medium-high and beat until smooth, light, and fluffy, 3 to 4 minutes. Beat in vanilla bean paste; add eggs, 1 at a time, and beat until completely combined after each addition. Gently fold in flour and salt with a rubber spatula until just combined.
• Spoon mixture into the prepared springform pan. Arrange apples slices over top of batter; brush apples with melted butter and sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until browned and a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Remove to a wire rack and cool for 10 minutes. Remove sides of pan and cool completely, about 1 hour. Dust top of cake with powdered sugar and sprinkle with toasted sliced almonds.

FRANGIPANI CAKE

Steps:

• Preheat oven to 350° with rack in middle.
• Grease and flour a small cake pan.
• With electric mixer on low speed, blend almond paste, sugar and butter.
• Continue mixing, adding eggs one at a time.
• Mix on high until batter is light and fluffy, about 3 minutes.
• Sift in the cake flour.
• Gently fold into batter until just blended.
• Spread batter evenly into pan.
• Bake 30-35 minutes or until golden and inserted toothpick comes out clean.

PECAN-FRANGIPANE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Make the streusel: Mix together flour, chopped pecans, brown sugar, and coarse salt. Mix in butter with a pastry blender or your fingers until mixture forms clumps. Cover and refrigerate until ready to use.
• Make the frangipane: In bowl of food processor, combine pecans and granulated sugar and process until finely ground. Add butter, egg, flour, bourbon, fine salt, and vanilla, then process until smooth. Cover until ready to use.
• Make the cake: Butter a 10-inch tube pan with removable bottom. Sift together flour, baking powder, baking soda, and fine salt into medium bowl. In bowl of electric mixer fitted with the paddle attachment, beat butter and granulated sugar on medium speed until pale and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition, then add vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream; beat until just combined.
• Transfer batter to prepared pan. Sprinkle half of chilled streusel mixture evenly on top. Add half of frangipane; spread evenly with an offset spatula. Repeat using remaining streusel and frangipane.
• Bake until coffee cake is golden brown and a cake tester comes out clean, about 60 minutes. Transfer pan to a wire rack set over a parchment paper-lined baking sheet to cool 15 minutes. Run a knife around edges of coffee cake to loosen, then use tube to lift coffee cake out of pan. Let cool on rack 15 minutes more. Run a knife around center tube. Slide 2 wide spatulas between bottom of cake and pan, running a spatula all the way around to loosen, and lift coffee cake to remove from center tube. Let cool completely on rack.

FRANGIPANE CAKE

Steps:

• Line a half sheet pan with parchment paper. Cream the almond paste, butter, and sugar on medium speed with the paddle attachment until light and fluffy, about 10 minutes. Blend the eggs and add in 2 or 3 additions, fully incorporating and scraping down the bowl after each addition. On low speed, mix in the flour until just blended. Spread the batter evenly into the prepared sheet pan. Bake at 375F until golden brown, about 20 minutes. Cool completely in the pan. Wrap tightly in plastic wrap while in the pan and chill or freeze until needed, up to 3 weeks.