A light buttermilk almond cake batter dotted with strawberries and sprinkled with flaked almonds bakes up to form a simple yet delicious dessert. Best served warm alongside a cup of tea, this stunner is brilliant to serve when you want an understated yet incredibly tasty cake. The strawberries throughout add pops of sweet juiciness that complement the almond sponge so well.
Strawberry and Almond Buttermilk Cake
- ½ cup (113 grams) unsalted butter, softened
- ⅔ cup (150 grams) granulated sugar
- 2 large eggs (100 grams), room temperature
- 1 cup (125 grams) plus 1 tablespoon (8 grams) all-purpose flour, divided
- 1½ teaspoons (7.5 grams) baking powder
- ¼ teaspoon (1 gram) kosher salt
- ¾ cup (72 grams) almond flour
- ½ cup (120 grams) whole buttermilk
- 1 teaspoon (4 grams) vanilla extract
- ½ pound (226 grams) fresh strawberries, hulled and halved
- 2 tablespoons (24 grams) coarse turbinado sugar
- ¼ cup (28 grams) sliced almonds
- Garnish: confectioners’ sugar
- Preheat oven to 350°F (180°C). Butter a 9-inch springform pan.
- In the bowl of 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 1 cup (125 grams) 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 (8 grams) 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.