This recipe transforms the traditional English Bakewell tart into a delightful coffee cake that's ideal for large gatherings. Featuring a vanilla-scented batter swirled with rich frangipane and fruity jam, and topped with sliced almonds, this cake is baked in a large 13 x 9-inch pan, making it perfect for brunch entertaining. It can be served warm with ice cream for dessert or enjoyed as a delicious treat when warmed and buttered. The cake remains fresh for up to three days when stored in an airtight container at room temperature.
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