Almond Streusel Cake with Balsamic Strawberries
This simple one-bowl cake is fancied up with juicy roasted balsamic strawberries and a little buttery almond streusel.
Servings: 10
Ingredients
Balsamic Strawberries
- 2 cups fresh strawberries hulled and sliced in half
- 1 tablespoon pure maple syrup
- 1 teaspoon olive oil
- 1 pinch sea salt
- 2 teaspoons high-quality balsamic vinegar
Cake
- 1/2 cup sugar
- 1 cup all purpose flour
- 1/2 cup fine almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 3 ounces unsalted butter melted
- 1/2 cup whole milk
- 1 teaspoon vanilla
Almond Streusel
- 1/2 cup all purpose flour
- 1/2 cup fine almond flour
- 1/4 cup brown sugar
- 1 pinch salt
- 2 ounces cold unsalted butter diced
Instructions
For the balsamic strawberries:
- Wash strawberries, remove hulls, and slice in half lengthwise. Place in a small bowl.
- 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!).
For the almond streusel:
- Combine dry ingredients in a small bowl. Cut in cold butter until mixture resembles coarse crumbs. Keep chilled until ready to use.
For the cake:
- Preheat oven to 350° F. Butter a 9" cake pan and line the bottom with parchment paper.
- Melt the butter and allow to cool slightly.
- In a medium bowl, whisk together sugar, flours, baking powder, and salt. Add melted butter, eggs, milk, and vanilla. Whisk gently just until combined.
- Pour cake batter into prepared pan. Dollop strained strawberries on top, distributing carefully in a thin layer. Crumble streusel over cake.
- Bake until toothpick inserted in middle comes out clean and cake and streusel are golden brown, about 35-40 minutes.
- Place on a cooling rack and allow to cool before slice and serving.
Notes
This cake is great eaten while still warm or at room temperature. Serve with whipped cream or dusted with powdered sugar, if desired.