Strawberry Almond Cornmeal Cake
Ingredients
5 ounces (10 Tbsp.) unsalted butter, at room temperature, plus more for the pan
⅓ cup all-purpose flour, plus more for the pan
1 teaspoon baking powder
½ teaspoon fine salt
1 cup plus 2 Tbsp. granulated sugar, divided
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 cup fine cornmeal or instant polenta
2 cups almond flour (found in the baking aisle)
8 medium strawberries, hulled
Directions
- Preheat the oven to 350°F. Butter and line a 9-inch loaf pan with parchment. Butter the parchment and dust lightly with flour.
- Whisk together the flour, baking powder, and salt in a small bowl. In a separate bowl, beat the butter, 1 cup of the sugar, and the vanilla with an electric mixer on high, scraping down the sides of the bowl, until light and fluffy, 2 minutes. Beat in the eggs, one at a time, mixing well between additions, until fluffy. Fold the flour mixture into the batter. Fold in the cornmeal and almond flour, scraping the bottom of the bowl, until combined.
- Spoon the batter into the prepared pan; smooth with a spatula. Press the strawberries partway into the batter, leaving space between them. Sprinkle the top with the remaining sugar. Bake until the edges are browned and a cake tester inserted in the center (avoiding the berries) comes out with a few moist crumbs attached, 1 hour, 10 minutes. Transfer the cake to a wire rack to cool, 10 minutes, before turning the cake out of the pan. Cool completely. Cut into slices and serve.
Notes
- from Real Simple