A soft and moist raspberry almond frangipane coffee cake layered with jam and topped with rich almond filling.

Scale

2 1/4 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

3/4 tsp salt

3/4 cup butter

1 cup sugar

3 eggs

1 cup greek yogurt

2 tsp vanilla extract

1 tsp almond extract

1/3 cup raspberry jam

6 oz fresh raspberries

1/2 cup butter (for topping)

1 1/2 cups almond flour

1/3 cup sugar

2 eggs

2 tsp almond extract

1 tsp vanilla extract

1/2 cup slivered almonds

2 cups powdered sugar

1 1/2 tsp vanilla

3–4 tbsp milk

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1. Preheat oven to 350°F and prepare pan

2. Mix dry ingredients

3. Cream butter and sugar, add eggs and extracts

4. Combine dry ingredients and yogurt alternately

5. Layer batter with jam and raspberries

6. Bake for 40 minutes

7. Prepare frangipane topping

8. Add topping and bake again for 10–15 minutes

9. Broil almonds briefly

10. Cool and glaze before serving

Use room temperature ingredients

Do not overmix batter

Watch almonds closely while broiling