Ingredients
Frangipane Filling
- 7 oz tube almond paste
- 2 large eggs
- ½ tsp almond extract
- 12 tbsp (1 ½ sticks) unsalted butter, room temperature
- 1 ½ tsp baking powder
Streusel Topping
- ¾ cup light brown sugar
- 1 ¼ cups all-purpose flour
- 1 cup sliced almonds
- 1 ½ tsp ground cinnamon
- ¾ tsp ground cardamom
- ¼ tsp kosher salt
- 8 tbsp (1 stick) unsalted butter, cubed
Cake Batter
- 12 tbsp (1 ½ sticks) unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- ¾ cup Greek yogurt
- 1 ½ tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp kosher salt
- 1 tsp baking powder
- 1 tsp baking soda
Finishing
- 2 tbsp powdered sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly with nonstick baking spray and set it aside to ensure the cake does not stick after baking.
- Make the Frangipane Filling: In the bowl of an electric mixer, beat the almond paste on low speed until it breaks into small pieces. Add the eggs and beat on medium speed until the mixture is smooth. Then add the almond extract, softened butter, and baking powder. Mix everything together until fully combined. Transfer this mixture to a separate bowl and set aside.
- Prepare the Streusel Topping: In a separate bowl, combine the light brown sugar, all-purpose flour, sliced almonds, ground cinnamon, ground cardamom, and kosher salt. Mix these dry ingredients well. Add the cubed butter and use your hands to work the butter into the mixture until it resembles crumbly, wet sand. Set aside for assembling later.
- Make the Cake Batter: Using an electric mixer, cream the butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes. Reduce mixer speed to low and add the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in the Greek yogurt and vanilla extract until combined. In a separate bowl, whisk the flour, salt, baking powder, and baking soda, then gradually add these dry ingredients to the wet mixture. Mix at low speed until the batter is fully combined with no dry streaks, about 1 to 2 minutes.
- Assemble the Cake: Pour half of the cake batter into the prepared springform pan, spreading it evenly to form a smooth layer. Evenly crumble the frangipane filling over the batter layer. Carefully spread the remaining cake batter on top of the frangipane, smoothing it out evenly. Finally, sprinkle the prepared streusel topping evenly over the surface.
- Bake the Cake: Place the pan in the preheated oven and bake for 60 to 70 minutes or until the cake is golden brown and the center is set (a toothpick inserted into the center should come out clean). Remove the cake from the oven and allow it to cool in the pan for 45 minutes to set properly.
- Cool and Serve: After the initial cooling, carefully remove the cake from the springform pan and allow it to cool completely on a wire rack. Just before serving, dust the top of the cake with powdered sugar for a beautiful, finishing touch.
Notes
- Allow the cake to cool fully before removing from the pan to prevent it from tearing.
- If almond paste is unavailable, you can substitute with marzipan, though that will alter the flavor slightly.
- The streusel topping can be made a day ahead and stored in an airtight container in the refrigerator.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- For a nut-free variation, omit the almond paste, sliced almonds, and almond extract, and substitute with vanilla or other preferred flavorings.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
