Description
Celebrate spring with this easy Strawberry Almond Cake, featuring a dense yet tender crumb studded with fresh strawberries and topped with crunchy sliced almonds. This delightful cake is flavored with a hint of orange zest and vanilla, making it a perfect dessert for any occasion.
Ingredients
Cake Batter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup sour cream
- 3 tablespoons vegetable oil
- 6 tablespoons butter, softened
- 2 large eggs
- Pinch up to 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Fruit & Topping
- 1 ½ cups sliced fresh strawberries
- ⅓ cup sliced almonds
- Powdered sugar (for dusting, optional)
Instructions
- Prepare the Pan: Preheat your oven to 350 degrees F (175 degrees C). Spray a 9-inch springform or tart pan with baking spray to prevent sticking.
- Cream Wet Ingredients: In the bowl of a stand mixer, combine granulated sugar, brown sugar, sour cream, vegetable oil, softened butter, eggs, orange zest, and vanilla extract. Beat on medium speed for about 2 minutes until well combined and creamy. Scrape bowl sides as needed.
- Mix Dry Ingredients: In a separate large bowl, whisk together all-purpose flour, baking powder, and salt thoroughly.
- Combine Batter: With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients. Beat only until just combined to avoid overmixing. Then gently fold in 1 cup of the sliced fresh strawberries.
- Assemble in Pan: Spoon the batter evenly into the prepared pan, smoothing the top with an offset spatula. Arrange the remaining ½ cup of strawberries on top and sprinkle evenly with sliced almonds.
- Bake the Cake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
- Cool and Serve: Allow the cake to cool on a wire rack for 10 minutes before carefully removing the springform pan sides. Let the cake cool completely before transferring it to a serving platter. Dust with powdered sugar if desired and slice into wedges to serve.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- Softened butter ensures easier creaming with sugars for a tender crumb.
- Do not overmix the batter once flour is added to maintain cake tenderness.
- If you prefer, replace vegetable oil with a neutral oil like canola or light olive oil.
- Sprinkling almonds on top adds a lovely crunchy contrast to the soft cake.
- Allow the cake to cool completely before slicing to avoid crumbling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American