Name: Strawberry-Almond Cornmeal Cake
Yield: 12 Servings
Ingredients: 1/2 cup raw skin-on almonds; 2 ounces freeze-dried strawberries; 3/4 cup all-purpose flour; 1/2 cup granulated sugar; 1/4 teaspoon kosher salt; 1/2 cup (1 stick) chilled unsalted butter, cut into pieces; Nonstick vegetable oil spray; 1 1/4 cups all-purpose flour; 1/3 cup cornmeal; 1 1/2 teaspoons baking powder; 1/2 teaspoon kosher salt; 6 ounces almond paste; 1 cup granulated sugar; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 3 large eggs; 1 pound strawberries, hulled, half halved, half quartered; Powdered sugar (for serving); A 9" springform pan

Strawberryalmond cornmeal cake with a slice removed.

Strawberry-Almond Cornmeal CakePeter 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

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