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
Sat fat 11g
How to Make It
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.
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