Table of Contents
The strawberry almond cake batter consists mainly of ground almonds and little spelt flour. Use dairy-free butter, and feel free to swap white sugar with coconut sugar to make it refined sugar-free. If you prefer a gluten-free strawberry cake, swap spelt flour 1:1 with gluten-free baking flour.
For the topping: Combine the brown sugar, flour, butter and salt in a medium bowl and cut together using 2 knives or a pastry cutter until it resembles crumbs. Mix in the almonds.
Loading Video… Getting reviews… Watch how to make this recipe. For the cake: Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Add the sour cream and almond extract and mix to combine.
Mix in the almonds. Generously butter a 10-inch cast-iron skillet. Pour the batter into the skillet and even out the surface. Press the remaining halved strawberries into the surface of the batter cut-side down, leaving them mostly exposed.
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