STRAWBERRY ALMOND CAKE
Quick, easy, and delicious strawberry almond cake recipe! The cake batter is mixed together in no time and comes with juicy sweet chunks of baked strawberries!
Provided by Aline Cueni
Categories Dessert
Time 1h20m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (180°C). Line an 8-inch (20cm) springform pan with parchment paper and place on a rimmed baking sheet to catch any drips.
- Dice half of the strawberries and cut the other half in halves.
- In a stand mixer, cream butter and sugar for one minute. Add eggs and vanilla extract, mix until creamy.
- Add almond meal, spelt flour, baking powder, salt, and lemon zest, mix well.
- Fold in diced strawberries.
- Pour the batter into the prepared pan. Arrange halved strawberries with the cut-side down on top of the batter.
- Bake for 60 minutes. Remove from the oven, place on a wire rack, and let it cool completely in the springform pan before serving.
Nutrition Facts : Calories 337 kcal, Carbohydrate 41 g, Protein 11 g, Fat 16 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 41 mg, Sodium 164 mg, Fiber 7 g, Sugar 16 g, ServingSize 1 serving
STRAWBERRY ALMOND POUND CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Add the sour cream and almond extract and mix to combine. Turn the mixer to low and gradually add the flour and salt and mix until well combined, scraping the bowl. Fold in the sliced strawberries.
- For the topping: Combine the brown sugar, flour, butter and salt in a medium bowl and cut together using 2 knives or a pastry cutter until it resembles crumbs. Mix in the almonds.
- Generously butter a 10-inch cast-iron skillet. Pour the batter into the skillet and even out the surface. Press the remaining halved strawberries into the surface of the batter cut-side down, leaving them mostly exposed. Scatter the crumble over the top of the batter. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, about 1 hour. Let the cake sit in the skillet for 30 minutes. Meanwhile, make the glaze.
- For the glaze: Whisk together the confectioners' sugar and lemon juice. Using a fork or whisk, drizzle over the cake. Serve directly out of the skillet.
STRAWBERRY, ALMOND & POLENTA SKILLET CAKE
Think of a cross between cornbread and Victoria sponge and you have this strawberry, almond and polenta cake. Best topped with clotted cream or vanilla ice cream
Provided by Esther Clark
Categories Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Butter a 20cm frying pan or cake tin with a little butter. Heat the oven to 180C/160C fan/gas 4.
- Beat together the softened butter, sugar, vanilla and almond extract for 5 mins, or until light and fluffy. Add the eggs, one at a time, mixing after each addition to combine, then fold through the flour, polenta and ground almonds. Fold through half the strawberries.
- Spoon the mixture into the skillet or cake tin and smooth over. Dot with the remaining strawberries and bake for 40-45 mins or until golden brown and firm. Serve warm with ice cream or clotted cream.
Nutrition Facts : Calories 501 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
STRAWBERRY ALMOND COFFEE CAKE
I came across this winning recipe when helping my mom organize her extensive recipe collection.
Provided by Taste of Home
Time 55m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine cornstarch and strawberries until blended. Bring to a boil over medium heat or until thickened. Remove from the heat. Stir in cinnamon and almond extract; set aside. , In a large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Set aside 1/2 cup for topping. Add baking powder, baking soda and salt to the remaining flour mixture. Stir in buttermilk and egg until moistened., Spread 1-1/2 cups of batter into a greased 8-in. square baking dish. Carefully spread with the strawberry mixture. Drop remaining batter by tablespoonfuls over strawberry mixture. Sprinkle with reserved crumb mixture. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 367 calories, Fat 16g fat (10g saturated fat), Cholesterol 65mg cholesterol, Sodium 309mg sodium, Carbohydrate 51g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.
STRAWBERRY-ALMOND CORNMEAL CAKE
Provided by Briana Holt
Categories Cake Dessert Kid-Friendly Strawberry Almond Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield 12 Servings
Number Of Ingredients 21
Steps:
- 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°F. 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.
DELICIOUS STRAWBERRY ALMOND COFFEE CAKE - A GUILT FREE INDULGENCE!
This very easy and fun cake made from scratch is a moist, light cake good as a dessert, breakfast, or brunch. A berrylicious delight which can satisfy a baker's ache to bake! Your home will just smell wonderful while it is baking and cooling.
Provided by Manasi
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h10m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
- Mix strawberries and 3 tablespoons brown sugar together in a bowl.
- Mix flour, 1/3 cup brown sugar, baking powder, baking soda, and salt in a separate large bowl. Whisk yogurt, melted butter, vanilla extract, and egg in a third bowl. Stir yogurt mixture, alternating with milk, into flour mixture until just moistened. Spoon 2/3 of the batter into the prepared pan; spread strawberry mixture evenly over batter. Top with remaining batter. Sprinkle almonds over batter.
- Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let cool in pan atop a wire rack for 10 minutes. Run a knife around the edge of the pan before transferring cake to a serving platter.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 29.1 g, Cholesterol 28.6 mg, Fat 5.6 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 2.6 g, Sodium 129.6 mg, Sugar 13.9 g
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- Combine flour, almonds, baking powder, baking soda and salt in a food processor or blender. Process until almonds are ground.
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