Strawberry and Almond Buttermilk Cake
Indulge in the delightful combination of sweet strawberries and nutty almond flour with this Strawberry and Almond Buttermilk Cake. It's moist, flavorful, and perfect for any spring gathering. Treat yourself and your loved ones with this easy-to-make cake!
Equipment
- Frying Pan
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 cup all-purpose flour plus 1 tablespoon
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ¾ cup almond flour
- ½ cup whole buttermilk
- 1 teaspoon vanilla extract
- ½ pound fresh strawberries hulled and halved
- 2 tablespoons coarse turbinado sugar
- ¼ cup sliced almonds
- confectioners’ sugar for garnish
Instructions
- Preheat your oven to 350°F (180°C). Butter a 9-inch springform pan.
- In a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until pale and fluffy, about 5 minutes, stopping to scrape sides of bowl. With mixer on low speed, add eggs, one at a time, beating until combined after each addition.
- In a medium bowl, sift together all-purpose flour, baking powder, and salt; add almond flour, and stir until combined.
- In a small bowl, combine buttermilk and vanilla. With mixer on low speed, add flour mixture to butter mixture in two additions alternately with buttermilk mixture, beginning and ending with flour mixture, beating until combined after each addition.
- In another medium bowl, combine three-fourths of strawberries and remaining 1 tablespoon all-purpose flour, gently tossing to coat. Fold into batter.
- Pour batter into prepared pan, smoothing top with an offset spatula. Arrange remaining strawberries on top of batter. (Don’t push them in as they tend to sink.) Sprinkle with turbinado sugar.
- Bake until golden and a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pan for 10 minutes.
- Remove from pan, and let cool slightly on a wire rack. Sprinkle with sliced almonds, and garnish with confectioners’ sugar, if desired. This cake is best served warm.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days.
Notes
- Tip: If you don’t have buttermilk on hand, add ½ tablespoon of fresh lemon juice to ½ cup of whole milk and let stand for 10 minutes to make homemade buttermilk.