Almond Streusel Cake with Balsamic Strawberries
This simple one-bowl cake can be mixed together in just minutes. To fancy it up, add some juicy balsamic roasted strawberries and a little buttery almond streusel.
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This simple one-bowl cake can be mixed together in just minutes. To fancy it up, add some juicy balsamic roasted strawberries and a little buttery almond streusel.
2 cups fresh strawberries, hulled and sliced in half
1 tablespoon pure maple syrup
1 teaspoon olive oil
a pinch of sea salt
2 teaspoons high-quality balsamic vinegar
1/2 cup sugar
1 cup all-purpose flour
1/2 cup fine almond flour
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
3 ounces unsalted butter, melted
1/2 cup whole milk
1 tsp vanilla
1/2 cup all-purpose flour
1/2 cup fine almond flour
1/4 cup brown sugar
pinch salt
2 ounces unsalted butter cold, diced
1. Wash strawberries, remove hulls, and slice in half lengthwise. Place in a small bowl.
2. Drizzle with maple syrup, olive oil, balsamic, and salt. Set aside to macerate for at least 20 minutes. Strain before adding to cake (you can save the remaining syrup for another baking recipe, or a mocktail or cocktail!).
Combine dry ingredients in a small bowl. Cut in cold butter until mixture resembles coarse crumbs. Keep chilled until ready to use.
Preheat oven to 350° F. Butter a 9" cake pan and line the bottom with parchment paper.
1. Melt the butter and allow to cool slightly.
2. In a medium bowl, whisk together sugar, flours, baking powder, and salt. Add melted butter, eggs, milk, and vanilla. Whisk just until combined.
3. Pour cake batter into prepared pan. Dollop strained strawberries on top, distributing carefully in a thin layer. Crumble streusel over cake.
4. Bake until toothpick inserted in middle comes out clean and cake and streusel are golden brown, about 35-40 minutes.
5. Place on a cooling rack and allow to cool.
Great eaten while still warm or at room temperature. Serve with whipped cream or vanilla sauce, if desired.
