A moist, tender, not overly-sweet snacking cake filled with fresh strawberries, warm spices, and a bit of almond flour. Perfect for a cozy winter bake and can be enjoyed year-round with 80 Acres Farms’ “Strawberry Sparklers.”
- 3/4 super-fine almond flour, sifted (75g)
- 1 1/4 cup all-purpose flour (160g)
- 1 teaspoon baking powder
- 1/2 teaspoon coarse kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar (100g)
- 1/4 cup dark brown sugar, tightly packed (58g)
- 2 large eggs, room temperature (110g)
- 1/2 cup sour cream (full fat), room temperature (60g)
- 1 teaspoon pure vanilla paste (or extract) (8g)
- 1/2 cup vegetable oil (250 ml)
- 1 cup strawberries (8-9 strawberries): stemmed/halved/diced
- Powdered sugar for dusting (optional)
- Preheat the oven to 350°F (180°C) with a rack in the middle position. Grease the bottom and sides of an 8 in. square or 9 in. round cake pan. If desired, line the pan with parchment paper to help with the release.
- in a small bowl, whisk both flours, baking powder, kosher salt, and spices together. Set aside. In a separate larger bowl, vigorously whisk both sugars with your room temperature eggs until fully combined and lighter in color (about a minute). Whisk in your room temperature sour cream and vanilla extract/paste until smooth. Pour in your vegetable oil and whisk until fully incorporated and smooth.
- Add your dry ingredients in with the wet, and fold together with a spatula until just combined. Add and fold in about half of the strawberries into the mixture. Pour into your prepared cake pan and smooth into an even layer with your spatula. Evenly distribute the rest of your strawberries overtop.
- Bake at 350°F (180°C) on the middle rack for 35-45 minutes or until a knife inserted comes out clean in the middle/few places and the cake is golden (start checking at 30 minutes). Let cool in the cake pan for 30 minutes to an hour before gently releasing (release it too soon and it’ll fall apart) and letting it cool completely on a separate rack.
Dust as desired with some powdered sugar before serving (just make sure it’s completely cooled before doing so, otherwise the sugar will just melt into the cake).
This cake should keep for up to 3 days stored at room temperature store in an airtight container!
- Bake Time: start watching and checking the cake around 30 minutes for doneness. My sweet spot was that 35-40 minute mark. The cake should be golden around the sides and topped, but full baked through in the middle.
- Alternating Powdered Sugar Strips: see the blog above for how to achieve these alternating strips of powdered sugar sifted overtop!