Strawberry Almond Cornmeal Cake

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.