Strawberry Almond Cornmeal Cake

Name: Strawberry Almond Cornmeal Cake
Total time: 100 min
Ingredients: 5 ounces (10 Tbsp.) unsalted butter, at room temperature, plus more for the pan; 0.33 cup all-purpose flour, plus more for the pan; 1 teaspoon baking powder; 0.5 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

4.7

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By Sarah Copeland

Updated on April 8, 2016

Golden and gently sweet thanks to a blend of cornmeal and almond flour, this homey cake packs a lot of summery goodness into every bite. **Get the recipe:**Strawberry Almond Cornmeal Cake. Photo: Marcus Nilsson

Hands On Time:

20 mins

Total Time:

1 hrs 40 mins

Yield:

6 to 8 serves

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Ingredients

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

Directions

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.

Nutrition Facts (per serving)

537	Calories
30g	Fat
60g	Carbs
10g	Protein

Nutrition Facts
Calories 537
% Daily Value *
Total Fat 30g	38%
Saturated Fat 11g	55%
Cholesterol 110mg	37%
Sodium 204mg	9%
Total Carbohydrate 60g	22%
Total Sugars 30g
Protein 10g
Calcium 115mg	9%
Iron 2mg	11%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.