Moist Strawberry Almond Crumb Cake
Tender, moist, and full of flavor almond cake, topped with a crisp, buttery almond crumble. Fresh strawberries are layered between the crumble, adding bright bursts of flavor and a beautiful pop of color in every bite.
Servings 9 inch pan
Ingredients
Crumb Topping
- 3/4 Cup (90g) All-purpose flour
- 1/3 Cup (70g) Sugar
- 1 Cup (100g) Sliced almonds
- 4 Tablespoons (55g) Unsalted melted butter
- 3/4 Cup Fresh strawberries, washed, and cut into 1/4-inch pieces
Almond Cake
- 2 Cups (240g) All-purpose flour
- 1 1/2 Teaspoons Baking powder
- 1 Cup (240g) Sour cream at room temperature
- 1 teaspoon Vanilla extract
- 1 Cup (200g) Sugar
- 1/2 Cup (113g) Unsalted butter at room temperature
- 1/4 Cup (60ml) Unflavored vegetable oil
- 2 Large Eggs at room temperature
- 1 teaspoon Almond extract
Instructions
Make The Crumb
- In a large bowl mix the flour (90g), sugar (70g), and almonds (100g). Pour in the melted butter and mix until there is no dry flour. Set aside.
Make The Cake
- Preheat your oven to 325°F and line one 9-inch pan with parchment paper.
- Prep the ingredients: Mix the flour (240g) with the baking powder (1 1/2 teaspoons)in a medium bowl. Mix the vanilla extract (1 teaspoon) with the sour cream (240g). Measure the sugar (200g) with butter (50g) in a large mixing bowl (or a bowl of a stand mixer). Have the vegetable oil ready to be used (60ml)
- Cream the sugar and butter until light and fluffy, then drizzle in the vegetable oil while mixing on high speed.
- Add the eggs, one at a time, waiting for each egg to fully incorporate before adding the next.
- Mix in the almond extract, then use a rubber spatula to scrape the bottom and sides of the bowl.
- Add the flour mixture in three parts alternating with the sour cream mixture (two parts).
- Fill the prepared pan with the batter, and spread it to make an even layer.
- Top the batter with half of the crumb topping, then sprinkle the strawberries on top, followed by the rest of the crumbs.
- Bake for 40-50 minutes over the middle oven rack, until a toothpick comes out dry from the center of the cake.
Use a whisk, or a rubber spatula to add the flour and only mix until there is no visible dry flour.
Notes
- Store the cake at room temperature, covered or in a cake dome for up to five days.
- Leftovers can be frozen: wrap in plastic wrap, then aluminum foil, place in a plastic bag and freeze for up to three weeks. When ready, unwrap at place on your kitchen counter until defrosted.