This Cake Recipe Will Make You A Star
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- Опубликовано: 1 авг 2024
- Welcome back to the kitchen, friends! Today, we're baking a delightful Cherry Almond Coffee Cake, inspired by a recipe I found in a high-end wine magazine. This simplified version is perfect for home bakers looking for an easy yet impressive dessert.
In this video, I'll show you how to make a tender and flavourful cake featuring a rich almond paste layer (also known as Frangipane), cherry jam, and a touch of brown sugar for extra depth. We'll walk through each step, from mixing the cake batter to adding the cherry and almond layers, and finally, baking it to perfection.
Bakewell Coffee Cake
Frangipane
125 mL (½ cup) butter, softened
75 mL (⅓ cup) white sugar
175 mL (¾ cup) ground blanched almond
30 mL (2 Tbsp) flour
1 large egg
Pinch coarse salt
Cake
250 mL (1 cup) butter, softened
125 mL (½ cup) white sugar
125 mL (½ cup) brown sugar
3 large eggs
10 mL (2 tsp) vanilla extract
2½ cups all-purpose flour
Pinch coarse salt
2 mL (½ tsp) baking powder
2 mL (½ tsp) baking soda
175 mL (¾ cup) sour cream
250 mL (1 cup) cherry jam
125 mL (½ cup) sliced almonds
Method:
Preheat oven to 180ºC (350°F), and grease and line a 13" x 9" cake tin.
Make the frangipane: Cream together butter, sugar, and ground almond flour, until light and fluffy.
Then beat in egg, flour, and salt.
Set aside.
Make the cake:
Cream together the butter and sugars.
Beat in the eggs one at a time, then the vanilla.
Mix together flour, salt, baking powder, and baking soda in a medium bowl.
Stir the flour mixture alternately with sour cream into the butter sugar mixture.
Transfer batter to the baking tin, spreading in an even layer.
Spread the jam evenly on top; then dollop frangipane over the jam.
Sprinkle the almonds overtop.
Bake until a cake tester inserted in centre of cake comes out clean, about 35 - 40 minutes.
0:00 Welcome
0:20 making the almond paste
2:10 make the cake batter
5:06 layering the cake
7:18 tasting the cake
9:47 the recipe
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L1S 0E9
Glen you can take the label off but we still know what brand of jam you’re using 🤣😂
Yep, even from over here in Germany... :D
And it’d be a great sponsor. Decent company, good product. But easily swappable for say, sour Cherry.
@@truepeacenik Agree - The cherry jam he used is great on ice cream, but I think sour would work here.
Must be Smuckers
Haha! Well, it is the best jam you can buy! The only brand I've seen that contains more fruit than sugar! 😋
I watched Glen scrape the rubber spatula with the offset spatula and thought huh I figured he would just eat the batter on the spatula - then he did. My kind of guy. Great video! Thanks.
Well, it's required that you taste before sticking the pan in the oven. What if you used salt instead of sugar by accident! You must lick the spoon/spatula!
When I have a thick layer of something like frangipane that's difficult to work with, I spread it out to the proper size on a sheet of parchment paper, then flip it over on top of batter, and peel off the parchment paper. It usually works.
Brilliant! Why don’t cooking shows suggest that? 🤣
Would it work better if you chilled it on the parchment?
@@jbrecken That’s what I was thinking or chill the dough first and then roll it between parchment sheets?
That's a great idea!
I was literally coming here to say that very thing and was checking to make sure someone had not already suggested it. 🙂
This is my favorite weekend channel!!!
Mine, too! I always look forward to all of Glen's videos, but I especially love the ones on the weekend.
Changes coming? Only for more... More Julie, more videos, more old cookbook shows, more Chicken 🐱🐾🐾👏My favorite food creator can't leave me stranded. Maybe some restaurant and manufacturing tours; things I enjoy a great deal. Even food/travel videos or vlogs. Flying cookie tastings? I'm in. Thank you, Glen, for consistently providing wonderful, educational and entertaining videos. And if Julie wants to join you in the kitchen or reveal her super power, I'd love to have the opportunity to get to know her better. Shows camping in the Canadian wilderness, remote areas accessible only by float plane! Yes! I'd love that too. God bless you and Julie, whichever direction you go. 💖✝
I'm hoping for guest chefs.
@@katieallen3927 No guest chefs.
Knitters call that kind of magazine "aspirational."
I love sitting down with coffee and Glen and Friends.
We do this type of cake with rhubarbs, like fresh rhubarbs in southern Sweden. It's really nice and the tartness cuts through the sweetness nicely.
@chrisvighagen do you cook the rhubarb first before using it in the recipe, or use diced fresh rhubarb?
I think I’d like that much better, this looks good but I think it would be overly sweet for my taste as-is, the tartness of the rhubarb would balance it nicely.
@@SusanDavidson-h3e No not really. W clean them, and if needed remove the thready back fibres, might soak them in water a little if they are a bit dry.
I will warn you this is more tart than what most Americans would be used to. Ya'll are using way more sugar than what we Swedes use. Just follow Glenns recipe and substitute the jellyJam with raw rhubarb.
@@anna9072 Exactly, you are spot on.
This looks great. PLEASE don't stop doing these videos!
I loved the"carefully measured amounts of vanilla and flour" L0L
I am Midwest American and never heard ofBakewell. This looks amazing. TY so much!
bonne maman cherry jam is the best!! you can tell what it is, just by the jar/lid!! i love reusing those jars when the jam is all gone. greets from hamilton.
I'm from Nova Scotia, definitely have to try this with blueberry jam.
I have 2 tart cherry trees in my back yard. Makes wonderful jam. Tart Cherries in this would be wonderful! I know what I'm making!
My grandmother had sour cherry trees, and we loved them. My mother made the best jams and pies from them when we lived close to her (my ages 6-7 years). To this day (my age, mid 60’s), I don’t care for cherry products I can buy because I miss the tartness and the flavor. Enjoy your cherries!
I thought rhubarb about a second before you said it! Looks lovely and yummy.
ended up doing it with apricot jam, i did add a bit of lemon zest to the cake batter. KAWABONGA, this is so good! A keeper!
Those particular jam jars make excellent drinking glasses/tumblers
Apricot jam + almonds = YUM
Glen, thanks for “taking one for the team” and swapping in some brown sugar. I’m of the opinion brown sugar makes everything better. I’m thinking of two combos I’d like to try using my favorites: apricot/raspberry and peach/raspberry (that traditional peach melba combo). You are spoiling us with easy cakes.
Oh come on Jules you do more than taste, you also get the forks!😂. Yes I am going to try this one too!
I think this video perfectly illustrates how accessible baking is. I feel like so many people get hung up on this notion that baking is an exact science, when it really isn't. Unless you're a pro, or are going for perfect repeatability and consistency, close enough is usually close enough. If baking truly was an exact science, all recipes would be written in grams, and they wouldn't have nice round numbers.
coffee is required with the coffee cake... a brewing history episode perhaps?
In the UK (and I daresay some other countries too) a coffee cake is a cake that contains coffee as an ingredient not something to be eaten with a cup of coffee. We do have tea breads though which are cakes in a variety of flavours, are baked in a loaf tin and generally served with a hot beverage of choice (contrary to popular belief, not everyone in the UK drinks tea).
My grandmother used to make something similar when I was young, the big difference was she used to par bake the bottom layer before adding the jam and the almond layer. Usually she used store bought strawberry or raspberry jam in it.
Oh my gosh! I love a Bakewell tart!!!! And I’m from the USA where we are the least influenced by British food. I cannot wait to try this recipe!!!
Fresh peach jam in my refrigerator! I think it may be Sunday breakfast cake. 😋
I bet you could pipe on the frangipane and make it look quite nice for a dinner party or the like
I love watching Julie and Glen taste testing the recipes.
My mom has been doing a similar cake with rhubarb bits and crumble on top and it's been one of my favorites for years. Cheers from Poland.
Lol, I just found out I've probably developed an allergy to cherries (ate cherries last night, had a pretty significant reaction) - I laughed out loud when I saw the notification for this video 😂 And cherry jam is my favourite, too - I'm crossing my fingers that I'm only sensitive to raw stonefruit.
I've wanted to make a bakewell tart for a few years now but have never gotten around to it. They remind me a lot of Swedish mazariner (individual tarts with shortcrust pastry and an almond paste filling), which I really love.
Definitely adding this to my rotation.
I see this made with peach jam in my future!
Whenever I make Bakewell tarts I always use Raspberry jam, I think most bakeries in the UK use it over cherry.
Thank you Glen for reinterpreting it for us!!!!🎉
This looks wonderful. I love cherry.
It’s Michigan Cherry season currently. I think I’ll have to get some local cherries and give this a shot.
I think I’d like to try this with sour cherries instead of jam, it would balance the sweetness a bit.
@@anna9072 that’s what I was thinking. I’m planning to hit a couple of farmers markets tomorrow to see what I can find. I need some tart cherries for a Cherry Bomb pepper hot sauce I’m making anyway.
😮😮 A coffee cake like a Bakewell Tart 🥰🥰🥰 This is like a dream !!
I was told to place the top layer on parchment paper and roll it out then place it on top.
What a great idea, if you want it exceptionally smooth. Thanks 👍
Ohh Glenn i live in Northern Ontario and the wld blue berries are plentiful now. Guess what I’m trying. Thanks 🫐
I miss living in the North and picking fresh blueberries!
I would try Guava paste/jam on mine!
🎉amen! i discovered guava jam a couple years ago (aztec man😊) and i said to myself (expat canadian) WHERE HAVE YOU BEEN ALL MY LIFE?...said the same about passion fruit now growing in my yard... we have this guava jam from the mexican tienda that goes on the full fat greek yogurt, that is when passion fruit is out of season. HOWEVER...the absolute BEST dutch apple pies come from our local walmart...LOL! "product of canada"
Greetings from Sydney Australia 🇦🇺
My weekend must watch, thanks guys
I made this today using King Arthur's measure for measure flour (celiac member of the household) and it came out amazing. Neither of us had tasted a GF cake that was so moist, soft, and airy. So many GF cakes turn out dense. I'm eager to try this again with different fruit jams as well. Thanks for a great recipe, Glenn, this one is staying in the rotation!
Im learning a lot of new scientifically backed measuring techniques from this video 😅
"Whatever fruit COMPOST..." popped up on the captions. This is for sure a fine cake recipe. The Frangipan layer helps to make this one!
Still warm: Means add ice cream, or frozen custard.
Glen, you rock!! 😎👍👍🍻
I was in Bakewell last year and I will say I probably ate enough bakewell tart to qualify as an expert. I think I'd like this cake, too.
For the frangipani layer you just roll it between two sheets of parchment or wax paper to fit the pan dimensions and then turn it out on top.
Thank you for showing the metric weights of the ingredients. As soon as I heard "bakewell" I knew this was British.
There are no Metric weights for this recipe. Canada uses Metric, but we chose to use Volume (mL) instead of weight (g).
In Poland we've got tons of variation of those, but always yeasted instead of baking soda/powder. We use whatever the fruits we have, mostly strawberries, plums, red currant and RHUBARB which is my fav
I wonder... If you threw the frangipane in the fridge for a bit, would it firm up enough that you could roll it out instead of trying to dollop and spread?
I was going to ask if you warm it up would it spread easier? However the clumps look more authentic…
I saw bakewell and I thought of the tart and the cocktail, and I knew this would be good. And from what I see it will be awesome. Its going on the fridge door to male.
Wonderful looking cake! As you said, any jam will work. I would absolutely add almond extract to the frangipane. But then, I’m crazy about almond flavor anything.
Have one in the oven now. I did add a few (reconstituted) dried cherries to the cake layer, under the jam. The house smells wonderful!
Love that cherry jam. Looks great
Thanks for the recipe. I make cranberry compote all fall/winter. I can't wait to try this with that! Maybe some orange zest on top. 🤔
Try mixing in some blueberries and blackberries with the cranberries. You're welcome 😊.
Yes, I was thinking rhubarb too and it just so happens I’ve made a batch of my homemade strawberry rhubarb jam recently so I shall be trying this delicious looking cake with my own preserves soon. Glen’s recipes are always tried and true - I’ve never failed with them. A favourite I’ve made a few times is the Grasmere shortbread, which reminds me I’ve been craving that lately.
I do this thing called (translated from spanish) "poor man's jam" where I take basically anything that's starting to go iffy and turn it into a jam. Tomato surprisingly works well in these as it's ultimately a fruit.
I mention this cause it's acidic, so might work quite well in this.
I am going to make it with the latest jam I made (mix of peach, strawberry and tomato) and post the results.
I used canned cherry pie filling instead of jam because that was all I had. It worked nicely, though I had to bake the cake an extra 5 minutes or so to account for the extra moisture. I brought it to my church’s coffee hour today and people gobbled it up, especially the edge pieces that are extra crispy/chewy.
In the western upper peninsula of Michigan, there is a berry that grows wild like a weed. Thimble berries are very tart but they have lots of pectin so they are super easy to make jam with. They are related to raspberrys The berries grow on the sides of roads and railroad tracks so they are easy to get. Nobody cultivates them as far as I know. The tart nature of the jam makes it pair well with sweet things like pound cake. It would probably work great in this recipe.
Glen: "Things that you and I might never taste"
Me: *eating Great Value iced oatmeal cookies from Wal-Mart* Wow, this guy is good.
Peach! 🍑
That's what I was thinking. Peach or apricot! Or, now that I think more on it... PLUM!
@@sinocteApricot is one of my faves. But think about a combo of peach and raspberry (peach melba) too.
My mom made a similar cake with fresh "Zwegschen" ( a swiss plum). Amazing!
This looks Delicious! Thank you.
Warm cake gooey edges all you need is a little cream. Yummmmmmm
Throughout this video, I kept thinking about the English tv show from the '70s, *Come Back, Mrs. Noah!", starring Molly Sugden. The title character won a baking contest with her recipe for a bake well tart (I don't remember if it was cherry), and the prize was a prelaunch tour of a space station. Well, as they say, "Hilarity ensues..." So, Glen, if you do make a bake well tart (which of course would be prize worthy), don't go touring any experimental space stations!😉 Thank you for the video!
Thank you, Glen for simplifying the recipe for us!!! This cake looks SO good!!! Yummo!!!!
Danke!
Bakewell tarts are so nice but I'm very not a pie guy so I love a cake version.
Last time I made one, I made an apple tart, and a mango jelly one. So good
Oh my that looks great. ❤
Saskatoon jam and almond….drool
This would be even better cooked in one of those all edges brownie pans.
Looked delicious! Thanks!
Love how Glen nonchalantly says, adds some butter.... My lipids are exploding :)
Looks delicious. I’m going to have to give this one a try.
This looks so good. I need to make this next week.
Oh apricot jam or lingoberry. Will have to try this
Traditionally a Bakewell has Raspberry jam, which I liked to strain, as I don't like pips! Yes, you need to try a proper Bakewell Tart, they are just about my favourite cake, you wouldn't want brown sugar! It is a bit of a palaver, as you need a really rich almond pastry base, then the jam, but it is so worth it. Probably better the next day, or warm with ice cream for a dessert. - I like the sound of rhubarb in this cake & I'd double the frangipan!!
pairs perfectly with beef cheek
Yum. I'd have to skip dinner and just stick with that cake. Thanks Glen.
Thank you Glen…..very nice
I gave the first LIKE....👍
I liked your first like. You know, like, I liked your like like it was like, liked.
This sounds so good 😊
I’d be distracted by the beef as well!!! Sounds so tasty… wish glen was my neighbor… lol
Glad I watched entire video before starting to ask my questions as they were answered for the most part… lolmy grandmother woukdve loved this cake!!! I’ll be subbing raspberry jam as I prefer it… and was thinking to add sone shredded coconut on top as well… this would be so nice with a cup of tea… 😀
Love this ❤🥰🥰🥧🥧🥧
I saw this cake sitting on your counter in your cowboy candy video, love me some coffee cake this looks so yummy 😋
I will be trying this with some rhubarb that's in the freezer, can't wait..
Looks like a good cake.
Rhubarb strawberry is a popular Midwest combo in early summer.
Food prices are outrageous here in the us. Went to London and was shocked things were less there. Not meat though. Produce, cheese, baked goods. Anyway, I was thinking wouldn't putting the almond layer in a pastry bag work? My birthday is Wednesday and I'm thinking what a lovely bday cake this would make. We'll see. Still getting over covid which we got traveling to merry ole England. Oh, so happy about that!
you had me at frangipane...LOVE it! and i always carefully measure my vanilla 😜 oh yes! absolutely rhubarb!!! perfect!
Rhubarb, or sour cherry, ultra tart lemon butter. I have all these. Now I’ll have to get the sour cream and lots of extra butter to make this cake.
Yum
Frangipane or Marzipan any of those almond based items are gawwdgeous. This looks so good Glen. Maybe one-day I will get around to that one too. Rhubarb is great idea as long as it doesn't over power my precious almond flavours. They are delicate. Growing up with Dutch friends there was always almond based desserts around.
I love the term "carefully measured vanilla". Apparently grandpa was a bit of a home moonshiner so they always had some high powered goof juice around and grandma made her own vanilla. When she was baking she'd always say "carefully measure the vanilla....oops. oh well". 😂😂
It looked like the batter was getting overmixed, from what I've seen Glenn say in past videos. But he did mention the sour cream made it tender. Id love to see one of his testing videos about overmixing flour.
That looks ace
Glen love your free pouring vanilla.
Just for giggles I wish you would do a compilation video.
Gram is King❤
I’ve often wondered if the 2 c plus 2 tbs was a recipe written for multiple location audiences.
I prefer weight, although I grew up with volumetric.
I will do it❤
It would be great with raspberry jam, but rhubarb sounds so good
I enjoy your channel very much one of the channels got us through lock down here in cornwall uk just going shopping with buy sough cream for first time to make this cake. thank you for your hard work great channel!
That frangipan looks like you could either pipe it onto the cake or, if there's time, chill it in the fridge and then roll it out to fit.