Strawberry Almond Cornmeal Cake
Recipe: #23707
May 06, 2016
Categories: Desserts, Cakes, Eggs, Strawberry, Oven Bake, Vegetarian, Butter/Margarine, Kosher Dairy, more
"Not too sweet, and the cornmeal and almond flour lend a great texture to this loaf. Instead of strawberries, I think apricots or summer-ripe raspberries would be great, too! Real Simple."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (137.7 g)
- Calories 455.9
- Total Fat - 17.8 g
- Saturated Fat - 10 g
- Cholesterol - 116.3 mg
- Sodium - 229.1 mg
- Total Carbohydrate - 68.5 g
- Dietary Fiber - 4.9 g
- Sugars - 30.4 g
- Protein - 8.7 g
- Calcium - 71.8 mg
- Iron - 2.2 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the oven to 350°F. Butter and line a 9-inch loaf pan with parchment. Butter the parchment and dust lightly with flour.
Step 2
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, about 2 minutes.
Step 3
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.
Step 4
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.
Step 5
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, about 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.
Tips
No special items needed.
0 Reviews
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