Strawberry Almond Cake
Strawberry almond cake combines sweet ripe strawberries with the warm nutty flavor of almond flour. This moist cake is wonderful with fresh whipped cream or vanilla ice cream.Yield: one 8-inch round cake
Prep Time: 20 minutes mins
Cook Time: 35 minutes mins
Total Time: 55 minutes mins
Course: Dessert
Cuisine: American
Servings: 10
Calories: 377kcal
Almond Cake
- ½ cup unsalted butter (113 g), softened, room temp
- ¾ cup granulated sugar (150 g)
- 1 teaspoon pure vanilla extract or vanilla paste
- ½ teaspoon almond extract
- 2 large eggs room temp
- 1 cup all-purpose flour (130 g)
- 1 cup almond flour (120 g)
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ⅔ cup buttermilk (160 g), room temp
- ¼ teaspoon baking soda
Topping
- 1 cup heavy whipping cream very cold
- 2 Tablespoon confectioners' sugar
- ½ teaspoon pure vanilla extract
- pinch kosher salt
- 1 pint strawberries hulled and sliced as desired
Cake:
Preheat oven to 350° F. Butter 8” cake pan and set aside.
In the bowl of a stand mixer fitted with paddle attachment, cream butter, sugar, vanilla, and almond extra until smooth. Add in eggs. Continue to beat until thoroughly incorporated.
In a large bowl, whisk together flour, almond flour, baking powder, and salt.
In a large measuring cup, whisk together buttermilk and baking soda. Let sit for 3 minutes to activate.
Alternate adding flour mixture to mixing bowl in three addition, alternating with buttermilk mixture. Mix on low-medium speed until there are no longer any dry streaks of flour. Scrape down asides of bowl as needed.
Transfer batter to prepared cake pan. Using an offset spatula, make sure the batter is evenly spread. Bake for 35-40 minutes, rotating pan midway through baking.
Let cake cool in pan for 5-10 minutes. Unmold and cool to room temperature on wire rack.
Ingredients:
- Use either blanched almond flour or skin-on almond flour. Alternatively, you may also grind up sliced almonds to create your own coarse almond flour.
- Use store-bought cultured buttermilk or make your own by combining one cup milk with one tablespoon fresh squeezed lemon juice or distilled white vinegar.
- Heavy cream may be sweetened with maple syrup or honey. Or, keep it unsweetened.
- Swap out your choice of seasonal fruits in place of strawberries.
Storage: Assembled cake may be stored in a covered container in the fridge for up to three days. Overtime, the whipped cream will separate due to the moisture that will seep from the sliced strawberries.
Calories: 377kcal, Carbohydrates: 34g, Protein: 7g, Fat: 25g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 90mg, Sodium: 247mg, Potassium: 148mg, Fiber: 2g, Sugar: 21g, Vitamin A: 720IU, Vitamin C: 28mg, Calcium: 111mg, Iron: 1mg