STRAWBERRY ALMOND POUND CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Add the sour cream and almond extract and mix to combine. Turn the mixer to low and gradually add the flour and salt and mix until well combined, scraping the bowl. Fold in the sliced strawberries.
- For the topping: Combine the brown sugar, flour, butter and salt in a medium bowl and cut together using 2 knives or a pastry cutter until it resembles crumbs. Mix in the almonds.
- Generously butter a 10-inch cast-iron skillet. Pour the batter into the skillet and even out the surface. Press the remaining halved strawberries into the surface of the batter cut-side down, leaving them mostly exposed. Scatter the crumble over the top of the batter. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, about 1 hour. Let the cake sit in the skillet for 30 minutes. Meanwhile, make the glaze.
- For the glaze: Whisk together the confectioners' sugar and lemon juice. Using a fork or whisk, drizzle over the cake. Serve directly out of the skillet.
SWEET STRAWBERRY ALMOND COFFEE CAKE
This cake is full of sweet strawberries and spiced with cinnamon. It has a festive red color for Christmas.
Provided by CookingONTheSide
Categories Breads
Time 1h
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- In large saucepan, combine cornstarch and strawberries until blended.
- Bring to a boil over medium heat, stirring constantly.
- Cook and stir for 2 minutes or until thickened.
- Remove from the heat; stir in cinnamon and almond extract, set aside.
- In large bowl, combine flour and sugar.
- Cut in butter until mixture is crumbly.
- Set aside 1/2 cup for topping.
- Add baking powder, baking soda and salt to the remaining flour mixture.
- Stir in buttermilk and egg until moistened.
- Spread 1 1/2 cups of batter into a greased 8-inch square baking dish.
- Carefully spread with the strawberry mixture.
- Drop remaining batter by tablespoonfuls over strawberry mixture.
- Sprinkle with reserved crumb mixture.
- Bake at 350 degrees for 35-40 minutes or until golden brown.
- Cool on a wire rack.
Nutrition Facts : Calories 349.2, Fat 16.4, SaturatedFat 10.1, Cholesterol 62.1, Sodium 288.3, Carbohydrate 46.2, Fiber 1.6, Sugar 19.2, Protein 5
STRAWBERRY ALMOND COFFEE CAKE
A modified version of a coffee cake recipe I found in a TOH booklet. This uses fresh strawberries. I've never tried it with frozen strawberries so if you are using those I can't tell you how it will turn out. I love the addition of the cinnamon almond mixture to the flavors. The strawberry flavor is very subtle so please do not expect an overpowering flavor of strawberry. To glaze or not to glaze....that is your option LOL. When company is coming I glaze but for family I leave out those calories.
Provided by HokiesMom
Categories Breads
Time 1h10m
Yield 14 slices, 14 serving(s)
Number Of Ingredients 14
Steps:
- Grease and flour (or spray with non-stick) a 10 inch fluted tube pan (bundt pan).
- In a mixing bowl, cream together the butter and sugar.
- Add the eggs and mix well.
- Combine the flour, baking powder and baking soda then add to the creamed mixture alternately with the sour cream.
- Beat in the almond extract.
- Gently fold in the strawberries.
- Spoon half of the batter into the prepared pan.
- Combine the filling ingredients and sprinkle half over the batter.
- Top with remaining batter and then finish off with the filling.
- Bake at 350 F for 50-60 minutes or until pick inserted in center comes out clean.
- Cool for 15-20 minutes before removing from the pan to a wire rack. Then let cool completely before serving.
- To glaze or not to glaze -- that is up to you. Just make sure you use glaze after the cake has cooled completely. (1 c confectioner's sugar to 1-2 tbls of low fat milk).
Nutrition Facts : Calories 377, Fat 18.5, SaturatedFat 9.1, Cholesterol 76.4, Sodium 287, Carbohydrate 48.7, Fiber 1.8, Sugar 31.6, Protein 5.9
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