Equal parts fruit crumble and coffee cake, this not-too-sweet dessert starts out bright pink but bakes to a toasty golden brown. As seen in Bon Appetit magazine.
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 or margarine, cut into pieces
Cake And Assembly
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 or margarine, room temperature
3 large eggs
1 pound strawberries, hulled, half halved, half quartered
Powdered sugar (for serving)
A 9″ springform pan
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/margarine and process until no dry spots remain.
Cake And Assembly
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/margarine 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.
Do Ahead: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.
How I love it: With a hot cup of coffee and any extra crumble from the pan.