Best 4 Frangipane Cake Recipes

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Frangipane cake is a classic French dessert that combines a sweet almond filling with a moist cake batter. Its origins can be traced back to the Middle Ages, and it has since become a popular treat around the world. With its delightful combination of flavors and textures, it's no wonder that frangipane cake has stood the test of time. Whether you're a seasoned baker or just starting out, this guide will provide you with all the information you need to create a delicious and memorable frangipane cake.

Check out the recipes below so you can choose the best recipe for yourself!

PECAN-FRANGIPANE COFFEE CAKE



Pecan-Frangipane Coffee Cake image

Layers of streusel and frangipane, an almond-based pastry filling, top this rich coffee cake. Martha made this recipe on Martha Bakes episode 605.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 22

1 3/4 cups all-purpose flour
1 cup pecans, toasted and coarsely chopped
3/4 cup packed light-brown sugar
1 teaspoon coarse salt
3/4 cup (1 1/2 sticks) cold unsalted butter
2/3 cup pecans, toasted
1/2 cup granulated sugar
6 tablespoons unsalted butter, softened
1 large egg
2 tablespoons all-purpose flour
1 tablespoon bourbon
3/4 teaspoon fine salt
1/2 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of fine salt
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sour cream

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.

PEAR AND DRIED CHERRY FRANGIPANE CAKE



Pear and Dried Cherry Frangipane Cake image

Categories     Cake     Berry     Dessert     Bake     Christmas     Pear     Cherry     Almond     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

Nonstick vegetable oil spray
3 large eggs
2/3 cup plus 2 tablespoons sugar
1/2 cup extra-light olive oil
1/3 cup whole milk
1 teaspoon vanilla extract
1 1/2 cups plus 1 tablespoon self-rising flour
2 large pears, peeled, cored, cut into 1/2-inch cubes
1 1/3 cups dried tart or Bing cherries
1 7-ounce tube almond paste
1 teaspoon ground cinnamon
Powdered sugar

Steps:

  • Preheat oven to 350°F. Spray 8-inch-diameter springform pan with 2 1/2-inch-high sides with nonstick spray. Line pan bottom with parchment paper; spray parchment. Using electric mixer, beat 2 eggs, 2/3 cup sugar, oil, milk, and vanilla in large bowl until smooth. Add 1 1/2 cups flour; beat just until combined. Stir in pears and cherries. Transfer batter to prepared pan. Smooth top.
  • Crumble almond paste into medium bowl; add cinnamon, 1 egg, 2 tablespoons sugar, and 1 tablespoon flour. Using electric mixer, beat mixture just until blended. Spoon atop cake batter. Bake cake until tester inserted into center comes out with small moist crumbs attached, about 1 hour 20 minutes. Run knife around pan to loosen cake. Remove pan sides. Peel off paper. Transfer cake to plate; sprinkle with powdered sugar. Serve warm or at room temperature. (Can be made 1 day ahead. Cool completely. Cover; let stand at room temperature.)

FRANGIPANE CAKE



FRANGIPANE CAKE image

Categories     Cake     Egg     Dessert

Number Of Ingredients 5

7 oz. almond paste
7 oz. butter, soft
7 oz. sugar
9 oz. eggs
3 oz. cake flour, sifted

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.

FRANGIPANE RIPPLE CHOCOLATE POUND CAKE



Frangipane Ripple Chocolate Pound Cake image

Provided by Food Network

Number Of Ingredients 18

2 1/3 cups cake flour, plus more for the pan
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsweetened Dutch-processed cocoa powder
2 1/2 cups unsalted butter, room temperature, plus more for the pan
2 cups sugar
3 eggs, room temperature
1 teaspoon pure vanilla extract
1 cup whole milk, room temperature
Almond Paste Frangipane, recipe follows
Chocolate bow, garnish
1/3 cup blanched almonds, sliced
4 ounces almond paste
1/4 cup sugar
1 egg
4 tablespoons unsalted butter, room temperature
4-ounces milk chocolate
2 tablespoons light corn syrup

Steps:

  • Almond Paste Frangipane: In the bowl of a food processor, blend the almonds, almond paste, and sugar until the nuts are finely ground. Add the egg and butter, process until smooth. Cover and freeze for 35 minutes. Keep refrigerated until ready to use.
  • Cake: Place the oven rack in the lower third of the oven and preheat to 350 degrees.
  • Remove the frangipane from the refrigerator. Grease and lightly flour a 12-cup bundt pan. Sift together the cake flour, baking powder, salt and cocoa, set aside. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and smooth, about 30 to 45 seconds. Add the sugar and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Add vanilla. On low speed, add the dry ingredients alternately with the milk in 3 additions, beginning and ending with the dry ingredients. Scrape down the sides of the bowl as needed. Spoon about 2 cups of the batter into the prepared pan, spreading evenly. Spoon half the frangipane filling in dollops over the center of the batter. Spread the filling evenly over the batter, avoiding the center tube and the sides of the pan. Spoon about 1 1/2 cups of the batter evenly over the filling and spoon the remaining frangipane over the batter. Spoon the remaining batter over the filling. Bake until the cake springs back lightly when touched in the center and just begins to pull away from the sides of the pan, about 60 to 65 minutes. Transfer the cake to a cooling rack and cool upright for 15 to 20 minutes. Invert the cake and cool completely on a wire rack. Garnish with Chocolate Bow.
  • Chocolate Bow: In the top of a double boiler, melt the chocolate. Let cool 10 to 15 minutes and blend in the corn syrup. Form the mixture into a ball. Wrap in plastic wrap and let set overnight at room temperature. Roll out between sheets of waxed paper. Cut strips with a pastry cutter and form a ribbon. Use spools of thread covered in waxed paper to support the bow. Refrigerate until ready to use.

Tips:

  • Choose ripe and flavorful fruits for the filling, as they will contribute to the overall taste of the cake.
  • If using frozen fruit, thaw it completely and drain off any excess moisture before using, otherwise the cake may become soggy.
  • Make sure the butter and cream cheese are softened to room temperature before creaming them together, as this will help to create a smooth and creamy batter.
  • Do not overmix the batter, as this can result in a tough cake.
  • Bake the cake in a preheated oven to ensure that it cooks evenly.
  • Allow the cake to cool completely before serving, as this will help the flavors to develop.

Conclusion:

With its delicate crust, creamy filling, and sweet and juicy fruit, the frangipane cake is a delicious and versatile dessert that is perfect for any occasion. Whether you are looking for a simple and elegant cake to serve at a special event or a comforting and homey dessert to enjoy with family and friends, the frangipane cake is sure to please everyone.

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