This Raspberry Frangipane takes a little work, but the result is gorgeous and absolutely delicious. This is a great special occasion treat–and it’s easy to make a day ahead!
Layer cakes get a lot of the attention and fuss, but I think loaf cakes need more love. They can be stunning, too. This one certainly is. It contains homemade frangipane, one of my favorite things, and is convenient to make year-round by using frozen raspberries.
As this loaf does involve some labor, I found it simplified things to prepare it over two days. Day 1: make frangipane and chill it. Day 2: make loaf and glaze. Day 3: serve to my husband’s co-workers.
I found the cake kept beautifully, wrapped, for up to 4 days after baking.
Bready or Not Original: Raspberry Frangipane Loaf Cake
This luscious loaf cake is fantastic to make ahead of time for a stunning breakfast or brunch.
Equipment
- 8×4 loaf pan
- parchment paper
- nonstick spray
- kitchen shears
Ingredients
Frangipane
- 1/2 cup unsalted butter (1 stick) room temperature
- 1/2 cup almond flour sifted
- 1/4 cup white sugar
- 2 Tablespoons all-purpose flour
- 1 large egg white
- 1/4 teaspoon kosher salt
- 1/2 teaspoon almond extract
Batter
- 1 1/4 cups frozen raspberries
- 1/2 cup unsalted butter (1 stick) room temperature
- 1 cup white sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 3/4 cups all-purpose flour plus 1 Tablespoon
- 1 Tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup full-fat vanilla Greek yogurt or plain Greek yogurt
- 2 Tablespoons sliced almonds
Glaze
- 1 cup confectioners’ sugar
- 1 Tablespoon half & half or milk
- 1/2 teaspoon clear vanilla
Instructions
Frangipane
- Frangipane can be made immediately before the batter or prepared a day in advance.
- In a medium bowl, stir butter until creamy. Add almond flour, sugar, all-purpose flour, egg white, salt, and almond extract. Stir until combined. Cover with plastic wrap pressed to the top, and place in fridge until ready to use.
Loaf
- Preheat oven at 375 degrees. Cut parchment paper to fit inside an 8×4 loaf pan like a sling extended up both long sides. Spray inside of pan with nonstick spray, then spray parchment.
- Use kitchen shears to break frozen raspberries into pieces of various size, measuring out 1 1/4 cup total. Stash raspberries back in freezer until ready to use.
- In a large bowl, beat together butter and sugar until fluffy. Add eggs one at a time followed by the extracts.
- In another bowl, sift together the 1 3/4 cups flour, baking powder, and salt. Gradually mix dry ingredients into the wet, mixing alternatively with the yogurt. Scrape the bottom of the bowl to make sure everything is combined.
- Fold the frangipane into the batter.
- Pull out the raspberries. Toss them with the remaining tablespoon of flour. Set aside 1/4 of coated berries for the top; fold the rest of the berries into the batter.
- Spread batter in prepared pan, evening out the top. Sprinkle reserved raspberries on top, followed by the sliced almonds.
- Bake for 20 minutes. Reduce oven temperature to 325 degrees. Continue to bake until the top is golden and the inside registers an interior temperature over 200 degrees, which will be about another 40 minutes. (Total baking time will be between 55 minutes and 1 hour 5 minutes.) If the loaf is looking brown early on, cover with a small piece of foil.
- Let cool in pan about 20 minutes, then use the parchment sling to lift the loaf onto a rack to completely cool.
Glaze
- Once the loaf is completely cool, mix the glaze. It should be fairly thick; add a touch more confectioners’ sugar if needed. Drizzle over loaf so that the top is covered with glaze dripping down the sides.
- Give the glaze at least 30 minutes to set before cutting into the loaf, or wrap loaf to serve later or the next day. Loaf will keep well, wrapped at room temperature, for up to 4 days.
