Equal parts fruit crumble and coffee cake, this not-too-sweet dessert starts out bright pink but bakes to a toasty golden brown.
Recipe information
Yield
12 Servings
Ingredients
Strawberry Crumble
½
2
¾
½
¼
½
Cake and Assembly
1¼
⅓
1½
½
6
1
¾
3
1
Special Equipment
Need to make a substitution?
Preparation
Strawberry Crumble
Step 1
Pulse 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.
Cake and Assembly
Step 2
Preheat oven to 350°. 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.
Step 3
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.
Step 4
Do Ahead: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.