Strawberry-Almond Cornmeal Cake
Strawberry-Almond Cornmeal Cake is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Pulse almonds in a food processor until about the size of grains of rice.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPulse almonds in a food processor until about the size of grains of rice.
Add strawberries and pulse to a coarse powder.
Add flour, sugar, and salt and pulse just to blend.
Add butter and process until no dry spots remain.
Preheat oven to 350°F.
Coat pan with nonstick spray.
Whisk flour, cornmeal, baking powder, and salt in a medium bowl.
Using an electric mixer on medium speed, break up almond paste in a large bowl until crumbly.
Add sugar and butter and mix until blended, about 2 minutes.
Add eggs one at a time, mixing well to incorporate after each addition.
Increase speed to medium-high and beat until mixture is light and fluffy, about 3 minutes.
Reduce speed to low and mix in dry ingredients.
Scrape batter into pan; scatter strawberries over top, followed by clumps of crumble.
Bake cake until top is golden brown and a tester inserted into the center comes out clean, 80–90 minutes.
Let cool in pan before unmolding.
Dust with powdered sugar just before serving.
Cake can be baked 2 days ahead.
Store tightly wrapped at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.