Week 54: Strawberry Almond Crumb Cake

We are back again with a fun spin on one of my favorite breakfast cakes: a raspberry almond crumb cake.

Jump to the recipe!

I have always loved raspberries and almonds together, but I recently discovered how well strawberries and almonds complement each other. I can't get enough!

This is such a good coffee cake for the springtime. The fresh bursts of strawberries and the caramelized almonds make me feel like I am eating a fancy almond croissant.

This is a low-stress, but absolutely delicious cake. It doesn't take too long to make, but the results are worth it.

---

RECIPE:

INGREDIENTS:

Streusel:

• 3/4 cup butter, melted

• 1/4 cup granulated sugar 

• 1/2 cup brown sugar

• 2 cups all-purpose flour 

Cake:

• 1/2 cup butter, softened

• 1/2 cup granulated sugar

• 2 eggs

• 1 teaspoon almond extract

• 1 1/2 cups all-purpose flour

• 1/2 cup almond flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 cup sour cream 

• 1 cup strawberries, chopped

• 1/3 cup almonds, sliced

STEPS:

1. Preheat your oven to 350 degrees F, and line an 8x8-inch cake pan with parchment paper.

2. In a small bowl, mix together all the streusel ingredients to create a crumble.

3. In a large bowl, cream the butter and sugar. Then, add eggs and almond extract, and mix for a few minutes before adding the flour, almond flour, baking soda, and baking powder. Mix the yogurt in and gently fold in the strawberries and almonds.

4. Pour the batter into the prepared pan and top with the crumble. Bake for 40 minutes.

Enjoy!

The Bored Baker 👩🏽‍🍳