Strawberry Cake

2017-07-25

Photos

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Recipe

Pulse almonds in a food processor until about the size of grains of rice. Add strawberries and pulse to a coarse powder. Add flour, sugar, and salt and pulse just to blend. Add butter and process until no dry spots remain. Preheat oven to 350°F. Coat pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, break up almond paste in a large bowl until crumbly. Add sugar and butter and mix until blended, about 2 minutes. Add eggs one at a time, mixing well to incorporate after each addition. Increase speed to medium-high and beat until mixture is light and fluffy, about 3 minutes. Reduce speed to low and mix in dry ingredients. Scrape batter into pan; scatter strawberries over top, followed by clumps of crumble. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 80–90 minutes. Let cool in pan before unmolding. Dust with powdered sugar just before serving. Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.

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  • Strawberry Smoothie

  • Yellow Rice

  • Banana Muffins

  • Chicken Fajitas

Nutritional Info

This information is per serving.

  • Protein

    7
  • Fat Total

    27
  • Calories

    1755
  • Sodium

    902