Strawberry-Almond Cornmeal Cake
"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
- cup ¾all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon kosher salt
- ½ cup chilled unsalted butter cut into pieces, 1 stick
Cake and Assembly
- Nonstick vegetable oil spray
- 1 ¼ cups all-purpose flour
- cup ⅓cornmeal
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 6 ounces almond paste
- 1 cup granulated sugar
- ¾ cup unsalted butter room temperature, 1½ sticks
- 3 large eggs
- 1 pound strawberries hulled, half halved, half quartered
- Powdered sugar for serving
Instructions
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.
Notes
Do Ahead: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.
Recipe courtesy of Bon Appetit.
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