Strawberry-Almond Cornmeal Cake

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Equal parts fruit crumble and coffee cake, this not-too-sweet dessert starts out bright pink but bakes to a toasty golden brown.

Ingredients

Strawberry Crumble

½ cup raw skin-on almonds
2 ounces freeze-dried strawberries
½ cup (1 stick) chilled unsalted butter, cut into pieces

Cake and Assembly

Nonstick vegetable oil spray
1¼ cups all-purpose flour
1½ teaspoons baking powder
¾ cup (1½ sticks) unsalted butter, room temperature
1 pound strawberries, hulled, half halved, half quartered
Powdered sugar (for serving)

Recipe Preparation

Strawberry Crumble

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.

Cake and Assembly

Preheat oven to 350°. 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.
Do Ahead: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.

,Photos by Peter Frank Edwards

Nutritional Content

Calories (kcal) 520 Fat (g) 29 Saturated Fat (g) 13 Cholesterol (mg) 95 Carbohydrates (g) 61 Dietary Fiber (g) 4 Total Sugars (g) 35 Protein (g) 8 Sodium (mg) 200Reviews Section

Watch the video: Tres Leches Cake. Basics with Babish (July 2022).

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