Almond Frangipane Cake

Prep Time	Cook Time	Total Time
25 min	35 min	1 h

How to Make Almond Frangipane Cake

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Prepare pan and oven

Preheat your oven to 350°F and grease a 9-inch round cake pan.
Line the bottom with parchment paper to help the delicate cake release cleanly.
Cream butter, sugar, and marzipan

In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
Crumble the marzipan into small pieces and add it to the bowl.
Beat until the marzipan mostly blends in and the mixture looks very creamy.

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Add eggs and extracts

Add the eggs one at a time, beating well after each addition.
Beat in the vanilla extract and almond extract until the batter looks smooth and thick.
Combine dry ingredients

In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
Finish the batter

Add half of the dry ingredients to the wet mixture and mix on low just until combined.
Pour in the milk and mix again, then add the remaining dry ingredients and mix just until no streaks remain.
Scrape the bowl and fold the batter gently with a spatula to even out the texture.

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Bake the cake

Spread the batter evenly into the prepared pan and smooth the top with a spatula.
Bake for 20 to 25 minutes, until the top is just set but still fairly pale in color.
If the edges brown too quickly, tent the cake loosely with foil during the last few minutes.
Make the almond caramel topping

While the cake bakes, stir together the melted butter, sugar, and sliced almonds in a small bowl.
The mixture should look glossy and thick, with the almonds well coated.
Add topping and caramelize

Carefully remove the cake from the oven and gently spoon the almond mixture evenly over the surface.
Return the pan to the oven and bake 10 to 12 more minutes, until the topping is deep golden and bubbling.
If needed, broil on low for 1 to 2 minutes, watching constantly so the nuts do not burn.

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Cool, slice, and serve

Let the cake cool in the pan for at least 20 minutes so the topping can firm up.
Run a thin knife around the edge, then remove the cake and transfer it to a serving plate.
Slice with a sharp knife and serve slightly warm or at room temperature.

Substitutions

Use almond paste instead of marzipan: Swap equal weight almond paste for the marzipan and add 1 tablespoon extra sugar to the batter. This gives a slightly more intense almond flavor with a firmer, pleasantly chewy crumb.
Use gluten-free flour blend instead of all-purpose flour: Replace the all-purpose flour with a 1:1 gluten-free baking blend designed for cakes. The cake stays tender and moist, and the nutty almond base helps hide any gluten-free aftertaste.
Use plant-based butter and nondairy milk: Use your favorite plant-based butter and any neutral nondairy milk, like oat or almond milk. The cake stays rich and soft, with a slightly lighter feel that still works beautifully with the caramelized topping.

Tips

Bring ingredients to room temperature: Soft butter, room-temperature eggs, and milk blend more easily and trap air better, which gives you a lighter crumb.
Do not overmix the batter: Once you add the flour, mix only until combined, or the cake can turn dense and slightly tough.
Use visual cues for the topping: Watch for the almond caramel to look deep golden and bubbling around the edges before you stop baking.
Cool before slicing: Letting the cake rest gives the topping time to set, so slices hold together cleanly and look prettier.
Toast extra almonds for garnish: Sprinkle a few additional toasted almond slices over the cooled cake for extra crunch and a more dramatic look.

Energy	542	kcal
Protein	9	g
Total Fat	42	g
Carbohydrates	33	g
Dietary Fiber	4	g

FAQ

My cake sank in the middle; what happened?: The cake often sinks when it is underbaked or the oven temperature runs low. Bake until the center springs back and a tester comes out with a few moist crumbs, not wet batter.
Can I make this cake ahead of time?: Yes, this cake keeps well, thanks to the almond flour and buttery topping. Bake it up to one day ahead, cool completely, then cover tightly and store at room temperature.
How do I know when the cake is fully baked with the topping?: Check near the center with a toothpick, avoiding large almond pieces on top. It should come out mostly clean with a few moist crumbs, and the topping should look deep golden.
Can I bake this in a different pan size?: A 9-inch springform pan or an 8-inch square pan both work well for this recipe. Watch the cake closely near the end, since different pans may change the baking time slightly.