Name: Strawberry-Almond Cornmeal Cake
Yield: 12 Servings
Ingredients: ½ cup raw skin-on almonds; 2 ounces freeze-dried strawberries; ¾ cup all-purpose flour; ½ cup granulated sugar; ¼ teaspoon kosher salt; ½ cup (1 stick) chilled unsalted butter, cut into pieces; Nonstick vegetable oil spray; 1¼ cups all-purpose flour; ⅓ cup cornmeal; 1½ teaspoons baking powder; ½ teaspoon kosher salt; 6 ounces almond paste; 1 cup granulated sugar; ¾ cup (1½ sticks) unsalted butter, room temperature; 3 large eggs; 1 pound strawberries, hulled, half halved, half quartered; Powdered sugar (for serving); A 9" springform pan

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Peter Frank Edwards

Equal parts fruit crumble and coffee cake, this not-too-sweet dessert starts out bright pink but bakes to a toasty golden brown.

Recipe notes