STRAWBERRY-ALMOND CORNMEAL CAKE

Strawberry-Almond Cornmeal Cake image

Provided by Briana Holt

Yield 12 Servings

Number Of Ingredients 21

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Strawberry crumble:
1/2 cup raw skin-on almonds
2 ounces freeze-dried strawberries
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
Cake and assembly:
Nonstick vegetable oil spray
1 1/4 cups all-purpose flour
1/3 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
6 ounces almond paste
1 cup granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 pound strawberries, hulled, half halved, half quartered
Powdered sugar (for serving)
Special equipment:
A 9" springform pan

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.