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Strawberry Almond Cake

Strawberry Almond Cake Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (50g) almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (113g) unsalted butter, melted and cooled slightly
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon almond extract
  • 1/2 cup (120ml) buttermilk
  • 1 1/2 cups fresh strawberries, chopped and patted dry
  • 1 tablespoon all-purpose flour, for tossing
  • 2 tablespoons sliced almonds

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan, line with parchment, and grease the paper.
  2. In a large bowl, whisk melted butter and sugar until smooth. Add eggs, almond extract, and buttermilk; whisk well.
  3. Add the 1 1/2 cups flour, almond flour, baking powder, baking soda, and salt. Whisk just until no dry streaks show.
  4. Toss strawberries with the 1 tablespoon flour, then gently fold into the batter.
  5. Pour batter into the prepared pan, smooth the top, and sprinkle with sliced almonds.
  6. Bake 50–55 minutes, until a toothpick in the center comes out with a few moist crumbs.
  7. Cool in the pan 10 minutes, lift out, and cool on a rack. Slice and dust with powdered sugar if desired.

Notes

Use very dry strawberries so they don’t make the cake overly wet. For a slightly sweeter top, sprinkle a teaspoon of sugar over the almonds before baking.