STRAWBERRY ALMOND SNACKING CAKE

A moist, tender, not overly-sweet snacking cake filled with fresh strawberries, warm spices, and a bit of almond flour.

This recipe is a collaboration with Joshisbaking. Check out his full post.

Units Scale

3/4 cup super-fine almond flour, sifted

1 1/4 cups all-purpose flour

1 tsp baking powder

1/2 tsp coarse kosher salt

1 tsp ground cinnamon

1/2 tsp ground cardamom

1/4 tsp ground cloves

1/2 cup granulated sugar

1/4 cup dark brown sugar, tightly packed

2 large eggs, room temperature

1/2 cup sour cream (full fat), room temperature

1 tsp pure vanilla paste (or extract)

1/2 cup vegetable oil

1 cup 80 ACRES FARMS STRAWBERRY SPARKLERS, stemmed/halved/diced

powdered sugar for dusting (optional)

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Preheat the oven to 350Â°F with a rack in the middle position. Grease the bottom and sides of an 8-inch square or 9-inch. round cake pan. If desired, line the pan with parchment paper to help with the release.
In a small bowl, whisk both flours, baking powder, kosher salt, and spices together. Set aside.
In a separate larger bowl, vigorously whisk both sugars with your room temperature eggs until fully combined and lighter in color (about a minute). Whisk in your room-temperature sour cream and vanilla extract/paste until smooth. Pour in your vegetable oil and whisk until fully incorporated and smooth.
Add your dry ingredients in with the wet, and fold together with a spatula until just combined. Add and fold in about half of the strawberries into the mixture. Pour into your prepared cake pan and smooth into an even layer with your spatula. Evenly distribute the rest of your strawberries overtop.
Bake at 350Â°F on the middle rack for 35-45 minutes or until a knife inserted comes out clean in the middle/few places and the cake is golden (start checking at 30 minutes). Let cool in the cake pan for 30 minutes to an hour before gently releasing (release it too soon and itâ€™ll fall apart) and letting it cool completely on a separate rack.
Optional: dust as desired with some powdered sugar before servingâ€”just make sure itâ€™s completely cooled before doing so, otherwise the sugar will just melt into the cake).

This cake should keep for up to 3 days stored at room temperature store in an airtight container!

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