the topping on this strawberry almond cornmeal cake crumbles while the warm filling melts in your mouth.
(serves 8 & takes 10 min + 80 min oven time)
1¼ cup raw skin-on almonds
1 lb + 2 oz strawberries, hulled & quartered
2 cups all-purpose flour
1½ cup granulated sugar
¾ teaspoon kosher salt
1¼ cup unsalted butter
⅓ cup cornmeal
1½ teaspoons baking powder
3 large eggs
1. for crumble topping, in a food processor, pulse almonds. in a small bowl, mix ½ cup pulsed almonds, 2 oz strawberries, ¾ cup flour, ½ cup sugar, & ¼ tsp salt. add ½ cup butter.
2. preheat oven to 350°F. spray pan with nonstick cooking spray. for cake, in a medium bowl, mix 1¼ cups flour, cornmeal, baking powder, & ½ tsp salt. in another medium bowl, mix the remaining 6 oz pulsed almonds, 1 cup sugar, & ¾ cup butter. add eggs one at a time. mix in dry ingredients.
3. place batter in pan. scatter strawberries on top, & top with crumble topping. bake cake 80 minutes.