Rating: 4.5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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Credit: Marcus Nilsson

Recipe Summary

total:
1 hr 40 mins
hands-on:
20 mins
Yield:
Serves 6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°F. Butter and line a 9-inch loaf pan with parchment. Butter the parchment and dust lightly with flour.

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  • 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.

Nutrition Facts

537 calories; fat 30g; saturated fat 11g; cholesterol 110mg; sodium 204mg; protein 10g; carbohydrates 60g; sugars 30g; fiber 4g; iron 2mg; calcium 115mg.
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