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strawberry almond cornmeal cake

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)

ingredients

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

cup unsalted butter

⅓ cup cornmeal

1½ teaspoons baking powder

3 large eggs

procedure

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.

enjoy!

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