When I have a thick layer of something like frangipane that's difficult to work with, I spread it out to the proper size on a sheet of parchment paper, then flip it over on top of batter, and peel off the parchment paper. It usually works.
Would it work better if you chilled it on the parchment?
@MMathis
3 ай бұрын
@@jbrecken That’s what I was thinking or chill the dough first and then roll it between parchment sheets?
@susanmacdonald4288
3 ай бұрын
That's a great idea!
@Dr.Nagyonfaj
3 ай бұрын
I was literally coming here to say that very thing and was checking to make sure someone had not already suggested it. 🙂
@DuckyB
3 ай бұрын
I watched Glen scrape the rubber spatula with the offset spatula and thought huh I figured he would just eat the batter on the spatula - then he did. My kind of guy. Great video! Thanks.
@TamarLitvot
3 ай бұрын
Well, it's required that you taste before sticking the pan in the oven. What if you used salt instead of sugar by accident! You must lick the spoon/spatula!
@cindymichaud7111
3 ай бұрын
Changes coming? Only for more... More Julie, more videos, more old cookbook shows, more Chicken 🐱🐾🐾👏My favorite food creator can't leave me stranded. Maybe some restaurant and manufacturing tours; things I enjoy a great deal. Even food/travel videos or vlogs. Flying cookie tastings? I'm in. Thank you, Glen, for consistently providing wonderful, educational and entertaining videos. And if Julie wants to join you in the kitchen or reveal her super power, I'd love to have the opportunity to get to know her better. Shows camping in the Canadian wilderness, remote areas accessible only by float plane! Yes! I'd love that too. God bless you and Julie, whichever direction you go. 💖✝
@katieallen3927
3 ай бұрын
I'm hoping for guest chefs.
@charlottesmith3672
3 ай бұрын
@@katieallen3927 No guest chefs.
@Hanimex.
3 ай бұрын
This is my favorite weekend channel!!!
@vlmellody51
3 ай бұрын
Mine, too! I always look forward to all of Glen's videos, but I especially love the ones on the weekend.
@tvisitor
3 ай бұрын
I made this today using King Arthur's measure for measure flour (celiac member of the household) and it came out amazing. Neither of us had tasted a GF cake that was so moist, soft, and airy. So many GF cakes turn out dense. I'm eager to try this again with different fruit jams as well. Thanks for a great recipe, Glenn, this one is staying in the rotation!
@tuttsclumpcottage7911
22 күн бұрын
I need to bake GF so getting another's opinion on the GF version is invaluable. I usually use Bob's Red Mill 1:1 or all purpose. I get consistent results from this brand.
@lazy_dad
3 ай бұрын
bonne maman cherry jam is the best!! you can tell what it is, just by the jar/lid!! i love reusing those jars when the jam is all gone. greets from hamilton.
@Suree.Lifestyle
3 ай бұрын
Those particular jam jars make excellent drinking glasses/tumblers
@0chuklz0
3 ай бұрын
I'm from Nova Scotia, definitely have to try this with blueberry jam.
@delton503
3 ай бұрын
Glen you can take the label off but we still know what brand of jam you’re using 🤣😂
@jensbischoff8218
3 ай бұрын
Yep, even from over here in Germany... :D
@truepeacenik
3 ай бұрын
And it’d be a great sponsor. Decent company, good product. But easily swappable for say, sour Cherry.
@jrkorman
3 ай бұрын
@@truepeacenik Agree - The cherry jam he used is great on ice cream, but I think sour would work here.
@GTIFabric
3 ай бұрын
Must be Smuckers
@helenlevens6278
3 ай бұрын
Haha! Well, it is the best jam you can buy! The only brand I've seen that contains more fruit than sugar! 😋
@leslieramsey1068
3 ай бұрын
I have 2 tart cherry trees in my back yard. Makes wonderful jam. Tart Cherries in this would be wonderful! I know what I'm making!
@pattynabozny1503
3 ай бұрын
My grandmother had sour cherry trees, and we loved them. My mother made the best jams and pies from them when we lived close to her (my ages 6-7 years). To this day (my age, mid 60’s), I don’t care for cherry products I can buy because I miss the tartness and the flavor. Enjoy your cherries!
@naturalfps
3 ай бұрын
I love sitting down with coffee and Glen and Friends.
@darcyjorgensen5808
3 ай бұрын
Apricot jam + almonds = YUM
@chrisvighagen
3 ай бұрын
We do this type of cake with rhubarbs, like fresh rhubarbs in southern Sweden. It's really nice and the tartness cuts through the sweetness nicely.
@SusanDavidson-h3e
3 ай бұрын
@chrisvighagen do you cook the rhubarb first before using it in the recipe, or use diced fresh rhubarb?
@anna9072
3 ай бұрын
I think I’d like that much better, this looks good but I think it would be overly sweet for my taste as-is, the tartness of the rhubarb would balance it nicely.
@chrisvighagen
3 ай бұрын
@@SusanDavidson-h3e No not really. W clean them, and if needed remove the thready back fibres, might soak them in water a little if they are a bit dry. I will warn you this is more tart than what most Americans would be used to. Ya'll are using way more sugar than what we Swedes use. Just follow Glenns recipe and substitute the jellyJam with raw rhubarb.
@chrisvighagen
3 ай бұрын
@@anna9072 Exactly, you are spot on.
@cremebrulee4759
25 күн бұрын
Cherries and almonds go so well together, I can't imagine that anything else would taste is good.
@marilyn1228
3 ай бұрын
This looks great. PLEASE don't stop doing these videos!
@gailmoore8618
3 ай бұрын
I loved the"carefully measured amounts of vanilla and flour" L0L
@elizabethbesco4758
3 ай бұрын
I am Midwest American and never heard ofBakewell. This looks amazing. TY so much!
@lesliemoiseauthor
3 ай бұрын
Knitters call that kind of magazine "aspirational."
@TheDriftwoodlover
3 ай бұрын
Glen, thanks for “taking one for the team” and swapping in some brown sugar. I’m of the opinion brown sugar makes everything better. I’m thinking of two combos I’d like to try using my favorites: apricot/raspberry and peach/raspberry (that traditional peach melba combo). You are spoiling us with easy cakes.
@keithkline8315
3 ай бұрын
Oh come on Jules you do more than taste, you also get the forks!😂. Yes I am going to try this one too!
@franciet99
3 ай бұрын
Oh my gosh! I love a Bakewell tart!!!! And I’m from the USA where we are the least influenced by British food. I cannot wait to try this recipe!!!
@susanhiggs6873
3 ай бұрын
I love watching Julie and Glen taste testing the recipes.
@kanganoroo3849
3 ай бұрын
Fresh peach jam in my refrigerator! I think it may be Sunday breakfast cake. 😋
@NicoleDentelle
3 ай бұрын
I thought rhubarb about a second before you said it! Looks lovely and yummy.
@NicoleDentelle
3 ай бұрын
ended up doing it with apricot jam, i did add a bit of lemon zest to the cake batter. KAWABONGA, this is so good! A keeper!
@seanrwhalen
3 ай бұрын
I think this video perfectly illustrates how accessible baking is. I feel like so many people get hung up on this notion that baking is an exact science, when it really isn't. Unless you're a pro, or are going for perfect repeatability and consistency, close enough is usually close enough. If baking truly was an exact science, all recipes would be written in grams, and they wouldn't have nice round numbers.
@Sine-gl9ly
Ай бұрын
I wish recipes on this channel WERE written in grams. Or in any standardised _weight_ system. Then I would know whether I have enough blanched almonds to grind to make the amount of ground almonds required, and how can I measure a _volume_ of butter without making a big mess (or melting it)?! As it is, I just sigh and get out paper and pen to do arithmetic ... I'm sure the same applies in reverse. The recipes are worth it - and it's not often I say that!
@goeshen4359
3 ай бұрын
Thank you Glen for reinterpreting it for us!!!!🎉
@Tiger351
3 ай бұрын
My grandmother used to make something similar when I was young, the big difference was she used to par bake the bottom layer before adding the jam and the almond layer. Usually she used store bought strawberry or raspberry jam in it.
@TechBearSeattle
3 ай бұрын
Definitely adding this to my rotation.
@iliketostayhome
3 ай бұрын
This looks wonderful. I love cherry.
@BSWVI
3 ай бұрын
😮😮 A coffee cake like a Bakewell Tart 🥰🥰🥰 This is like a dream !!
@jamesellsworth9673
3 ай бұрын
"Whatever fruit COMPOST..." popped up on the captions. This is for sure a fine cake recipe. The Frangipan layer helps to make this one!
@malydok
3 ай бұрын
My mom has been doing a similar cake with rhubarb bits and crumble on top and it's been one of my favorites for years. Cheers from Poland.
@Madmississippimamacita
3 ай бұрын
Have one in the oven now. I did add a few (reconstituted) dried cherries to the cake layer, under the jam. The house smells wonderful!
@realgirl2704
3 ай бұрын
Wonderful looking cake! As you said, any jam will work. I would absolutely add almond extract to the frangipane. But then, I’m crazy about almond flavor anything.
@mariolover2222
3 ай бұрын
I bet you could pipe on the frangipane and make it look quite nice for a dinner party or the like
@FaerieDust
3 ай бұрын
Lol, I just found out I've probably developed an allergy to cherries (ate cherries last night, had a pretty significant reaction) - I laughed out loud when I saw the notification for this video 😂 And cherry jam is my favourite, too - I'm crossing my fingers that I'm only sensitive to raw stonefruit. I've wanted to make a bakewell tart for a few years now but have never gotten around to it. They remind me a lot of Swedish mazariner (individual tarts with shortcrust pastry and an almond paste filling), which I really love.
@katherinecaine-pollock6339
29 күн бұрын
Nice to know another person who has the same allergy. 2 out 3 of my kids also have it
@mjrussell414
3 ай бұрын
Yes, I was thinking rhubarb too and it just so happens I’ve made a batch of my homemade strawberry rhubarb jam recently so I shall be trying this delicious looking cake with my own preserves soon. Glen’s recipes are always tried and true - I’ve never failed with them. A favourite I’ve made a few times is the Grasmere shortbread, which reminds me I’ve been craving that lately.
@torontoguys
3 ай бұрын
My weekend must watch, thanks guys
@Stephenrsm7600
3 ай бұрын
Thank you, Glen for simplifying the recipe for us!!! This cake looks SO good!!! Yummo!!!!
@sennest
3 ай бұрын
Glen, you rock!! 😎👍👍🍻
@pattybrumbaugh3758
3 ай бұрын
I see this made with peach jam in my future!
@elliebe2548
2 ай бұрын
Definitely try making a Bakewell tart! It’s my favourite kind of tart! I usually make them with raspberries but blueberries are tasty too, rhubarb works well, even pears (I usually add a few berries too with the pears)! Yum!!
@geegeelast7597
3 ай бұрын
Looks delicious. I’m going to have to give this one a try.
@carolynknight7670
3 ай бұрын
Greetings from Sydney Australia 🇦🇺
@Robb1213
Ай бұрын
Thanks for the compliment, Glen! I have never had a problem with weird measure amounts. In fact sometimes when I have to do measurement conversions I end up with the weird ones. I guess I’m above average 😎
@meredithgreenslade1965
3 ай бұрын
Love that cherry jam. Looks great
@AmyDonohue
3 ай бұрын
This looks so good. I need to make this next week.
@ambrosia18
3 ай бұрын
Bakewell tarts are so nice but I'm very not a pie guy so I love a cake version. Last time I made one, I made an apple tart, and a mango jelly one. So good
@boozeontherocks
3 ай бұрын
I saw bakewell and I thought of the tart and the cocktail, and I knew this would be good. And from what I see it will be awesome. Its going on the fridge door to male.
@anthonydolio8118
3 ай бұрын
Yum. I'd have to skip dinner and just stick with that cake. Thanks Glen.
@marieokamoto5803
3 ай бұрын
I was in Bakewell last year and I will say I probably ate enough bakewell tart to qualify as an expert. I think I'd like this cake, too.
@wendygervais8526
3 ай бұрын
Ohh Glenn i live in Northern Ontario and the wld blue berries are plentiful now. Guess what I’m trying. Thanks 🫐
@GlenAndFriendsCooking
3 ай бұрын
I miss living in the North and picking fresh blueberries!
@Quickblood1
3 ай бұрын
Whenever I make Bakewell tarts I always use Raspberry jam, I think most bakeries in the UK use it over cherry.
@clairewright8153
3 ай бұрын
Warm cake gooey edges all you need is a little cream. Yummmmmmm
@littleshopintheshed
3 ай бұрын
Yum!! I bet a spice cake with pumpkin pie filling instead of jam, and toasted pumpkins seeds, would be freaking awesome.
@cydrych
3 ай бұрын
It’s Michigan Cherry season currently. I think I’ll have to get some local cherries and give this a shot.
@anna9072
3 ай бұрын
I think I’d like to try this with sour cherries instead of jam, it would balance the sweetness a bit.
@cydrych
3 ай бұрын
@@anna9072 that’s what I was thinking. I’m planning to hit a couple of farmers markets tomorrow to see what I can find. I need some tart cherries for a Cherry Bomb pepper hot sauce I’m making anyway.
@robviousobviously5757
3 ай бұрын
coffee is required with the coffee cake... a brewing history episode perhaps?
@lynnejamieson2063
3 ай бұрын
In the UK (and I daresay some other countries too) a coffee cake is a cake that contains coffee as an ingredient not something to be eaten with a cup of coffee. We do have tea breads though which are cakes in a variety of flavours, are baked in a loaf tin and generally served with a hot beverage of choice (contrary to popular belief, not everyone in the UK drinks tea).
@SeeNyuOG
3 ай бұрын
In Poland we've got tons of variation of those, but always yeasted instead of baking soda/powder. We use whatever the fruits we have, mostly strawberries, plums, red currant and RHUBARB which is my fav
@michelemichaelsen2643
3 ай бұрын
Thanks for the recipe. I make cranberry compote all fall/winter. I can't wait to try this with that! Maybe some orange zest on top. 🤔
@joantrotter3005
3 ай бұрын
Try mixing in some blueberries and blackberries with the cranberries. You're welcome 😊.
@hopefletcher7420
3 ай бұрын
For the frangipani layer you just roll it between two sheets of parchment or wax paper to fit the pan dimensions and then turn it out on top. Thank you for showing the metric weights of the ingredients. As soon as I heard "bakewell" I knew this was British.
@GlenAndFriendsCooking
3 ай бұрын
There are no Metric weights for this recipe. Canada uses Metric, but we chose to use Volume (mL) instead of weight (g).
@emilybilbow4990
3 ай бұрын
Glad I watched entire video before starting to ask my questions as they were answered for the most part… lolmy grandmother woukdve loved this cake!!! I’ll be subbing raspberry jam as I prefer it… and was thinking to add sone shredded coconut on top as well… this would be so nice with a cup of tea… 😀
@stannieholt8766
3 ай бұрын
I used canned cherry pie filling instead of jam because that was all I had. It worked nicely, though I had to bake the cake an extra 5 minutes or so to account for the extra moisture. I brought it to my church’s coffee hour today and people gobbled it up, especially the edge pieces that are extra crispy/chewy.
@sato611
Ай бұрын
Its a traditional treat dating back to medeival time and comes from where do you except? the town of Bakewell, Darbyshire. Its called Bakewell tart back there (still selling it and really popular). the older recipes have tartcrust with a mixture using curd, almonds and breadcrumbs and very light (I have experimented it before). Its all in "spoonfulls" and "egg size" this and that and "half a pot" cherry conserves 🤣🤣🤣 So your recipe is pretty faithfull in that aspect I guess (Cherry is the authentic choice and fresh cherries works very well, too). I'll definitely try this version
@sinocte
3 ай бұрын
I wonder... If you threw the frangipane in the fridge for a bit, would it firm up enough that you could roll it out instead of trying to dollop and spread?
@jbaldwin1970
3 ай бұрын
I was going to ask if you warm it up would it spread easier? However the clumps look more authentic…
@ubombogirl
3 ай бұрын
you had me at frangipane...LOVE it! and i always carefully measure my vanilla 😜 oh yes! absolutely rhubarb!!! perfect!
@midhudsonmarketing6484
3 ай бұрын
Looked delicious! Thanks!
@reel1313
3 ай бұрын
My mom made a similar cake with fresh "Zwegschen" ( a swiss plum). Amazing!
@jacquelinebrowning4580
3 ай бұрын
I enjoy your channel very much one of the channels got us through lock down here in cornwall uk just going shopping with buy sough cream for first time to make this cake. thank you for your hard work great channel!
@johnverville3205
3 ай бұрын
I would try Guava paste/jam on mine!
@evelynkorjack2126
3 ай бұрын
🎉amen! i discovered guava jam a couple years ago (aztec man😊) and i said to myself (expat canadian) WHERE HAVE YOU BEEN ALL MY LIFE?...said the same about passion fruit now growing in my yard... we have this guava jam from the mexican tienda that goes on the full fat greek yogurt, that is when passion fruit is out of season. HOWEVER...the absolute BEST dutch apple pies come from our local walmart...LOL! "product of canada"
@GaryBoyd02
3 ай бұрын
Frangipane or Marzipan any of those almond based items are gawwdgeous. This looks so good Glen. Maybe one-day I will get around to that one too. Rhubarb is great idea as long as it doesn't over power my precious almond flavours. They are delicate. Growing up with Dutch friends there was always almond based desserts around.
@randallthomas5207
3 ай бұрын
Still warm: Means add ice cream, or frozen custard.
@kiwisiwi8356
3 ай бұрын
Love this ❤🥰🥰🥧🥧🥧
@suzannebrown945
3 ай бұрын
Thank you Glen…..very nice
@1ACL
3 ай бұрын
Looks like a good cake.
@cathpeterson1944
3 ай бұрын
I saw this cake sitting on your counter in your cowboy candy video, love me some coffee cake this looks so yummy 😋
@maureenhargrave3568
3 ай бұрын
Oh apricot jam or lingoberry. Will have to try this
@HourRomanticist
3 ай бұрын
Im learning a lot of new scientifically backed measuring techniques from this video 😅
@TheRealVodun13
2 ай бұрын
Glen: "Things that you and I might never taste" Me: *eating Great Value iced oatmeal cookies from Wal-Mart* Wow, this guy is good.
@robine6337
3 ай бұрын
Oh my that looks great. ❤
@claudiaweidman1004
3 ай бұрын
This sounds so good 😊
@ginabisaillon2894
2 ай бұрын
Bakewell tarts are one of my absolute all-time favorites! It's gotta be a raspberries not cherries.
@andrewmcgibbon9785
3 ай бұрын
In the western upper peninsula of Michigan, there is a berry that grows wild like a weed. Thimble berries are very tart but they have lots of pectin so they are super easy to make jam with. They are related to raspberrys The berries grow on the sides of roads and railroad tracks so they are easy to get. Nobody cultivates them as far as I know. The tart nature of the jam makes it pair well with sweet things like pound cake. It would probably work great in this recipe.
@crisaghemo
2 ай бұрын
I do this thing called (translated from spanish) "poor man's jam" where I take basically anything that's starting to go iffy and turn it into a jam. Tomato surprisingly works well in these as it's ultimately a fruit. I mention this cause it's acidic, so might work quite well in this. I am going to make it with the latest jam I made (mix of peach, strawberry and tomato) and post the results.
@ppovelful
3 ай бұрын
Danke!
@lynnegordon6749
3 ай бұрын
This looks Delicious! Thank you.
@jenmetelski185
3 ай бұрын
Saskatoon jam and almond….drool
@TamarLitvot
3 ай бұрын
Peaches! We are getting the most delicious peaches here in the Mid-Atlantic USA right now. I can imagine just slicing peaches and sprinkling sugar on them then doing the frangipane. I was wondering with the jam and the frangipane if you warmed the jam and spread it and softened the frangipan a bit in the microwave if that would make the spreading easy.
@larrymcardle
3 ай бұрын
Peach! 🍑
@sinocte
3 ай бұрын
That's what I was thinking. Peach or apricot! Or, now that I think more on it... PLUM!
@TheDriftwoodlover
3 ай бұрын
@@sinocteApricot is one of my faves. But think about a combo of peach and raspberry (peach melba) too.
@SmallWonda
3 ай бұрын
Traditionally a Bakewell has Raspberry jam, which I liked to strain, as I don't like pips! Yes, you need to try a proper Bakewell Tart, they are just about my favourite cake, you wouldn't want brown sugar! It is a bit of a palaver, as you need a really rich almond pastry base, then the jam, but it is so worth it. Probably better the next day, or warm with ice cream for a dessert. - I like the sound of rhubarb in this cake & I'd double the frangipan!!
@JustBecawz
3 ай бұрын
Love how Glen nonchalantly says, adds some butter.... My lipids are exploding :)
@emilybilbow4990
3 ай бұрын
I’d be distracted by the beef as well!!! Sounds so tasty… wish glen was my neighbor… lol
@pamelabraman7217
3 ай бұрын
Glen love your free pouring vanilla. Just for giggles I wish you would do a compilation video.
@xero110
3 ай бұрын
This would be even better cooked in one of those all edges brownie pans.
@MassiveDynamic9
3 ай бұрын
Coffee cake, two great things together that make one perfect dessert.
@jeraldbaxter3532
3 ай бұрын
Throughout this video, I kept thinking about the English tv show from the '70s, *Come Back, Mrs. Noah!", starring Molly Sugden. The title character won a baking contest with her recipe for a bake well tart (I don't remember if it was cherry), and the prize was a prelaunch tour of a space station. Well, as they say, "Hilarity ensues..." So, Glen, if you do make a bake well tart (which of course would be prize worthy), don't go touring any experimental space stations!😉 Thank you for the video!
@TheFlyingGerbil
3 ай бұрын
There’s got to be a Bakewell tart in one of your old cookbooks. Would be interesting to see what they’re like as it strikes me as something that might have changed quite a bit over the years
@christinewillis6508
3 ай бұрын
I make a good rhubarb jam... I also make cherry jam so good...I bet it would be good with rhubarb strawb erry jams 2 ....gonna give this a try....Thanks
@rkatufus
3 ай бұрын
I will be trying this with some rhubarb that's in the freezer, can't wait..
@carlamendez6590
3 ай бұрын
Rhubarb strawberry is a popular Midwest combo in early summer.
@marc-andrefortin3189
2 ай бұрын
Love your videos. Thanks for your recipes cards at the end, you should add your channel name and the cook book name to them.
@stuartcooper9108
3 ай бұрын
I was told to place the top layer on parchment paper and roll it out then place it on top.
@cindymichaud7111
3 ай бұрын
What a great idea, if you want it exceptionally smooth. Thanks 👍
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