Can I use all butter instead of oil in the cake?

Butter is THE BEST, except when it’s not. Here, it’s not. Butter gives the cake beautiful, rich flavor, but the oil gives this cake a fluffy, moist crumb that I promise you'll love. An all butter cake would create more weight in the cake (think mom’s pound cake - delicious, just not what we need here).

Will other fruits work in this almond cake recipe?

Raspberries or blueberries would be two fresh fruit options that would add great flavor to this cake. If using blueberries, I recommend adding the a teaspoon of lemon zest to the batter. That hint of lemon will balance the blueberries and almond flavors.

I don't have a spring form pan - what else can I use?

A round cake pan or even a pretty pie plate would be good substitutes. Just be sure whatever pan you choose is properly prepared with nonstick spray and parchment paper.

What should I serve with this almond cake?

Fresh whipped cream (just 1 cup cold heavy cream and tablespoon of sugar or stevia) and a cup of coffee would be my preference. Good quality vanilla ice cream or a warm crème anglaise would also take this delicious cake over the top.

I love almond flavor - can I use all almond extract in this recipe?

Almond extract is very intense, and after testing this cake multiple times, this was just the right amount of almond. Adding a little vanilla extract (as in the recipe card, below) creates a balanced depth to the flavor profile.

Can I freeze this almond cake?

You can! Wrap it well in plastic wrap and then foil and freeze up to 2 months. This is one of my favorite cake recipes of all time, and my tiny European freezer often hosts one of them just in case we have surprise guests. Or in case I need some cake...

Almond Cake with Fresh Strawberries

Description

This gorgeous dessert brings sweet strawberry flavor and crunchy almond topping to an elegant, tender almond cake. The perfect summertime cake for brunches, tea times, picnics and dinner parties.

Ingredients

Scale

1 3/4 cups all purpose flour

1 cup + 2 tablespoons granulated sugar, divided

1/2 teaspoon salt

3/4 teaspoon baking soda

2/3 cup sour cream

1/3 cup canola or vegetable oil

1/3 cup butter, room temperature

2 large eggs

1 teaspoon almond extract

1/2 teaspoon pure vanilla extract

12-15 fresh strawberries, halved and hulled

1/2 cup sliced raw almonds

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Instructions

Preheat oven to 375 degrees. Spray spring form pan with non-stick spray, line bottom with a circle of parchment paper and re-spray.
Wash and dry strawberries. Hull and slice in half. Put aside.
Combine flour, baking soda and salt in a large bowl. Whisk to combine.
Combine oil, butter, sugar, vanilla and almond extract in another bowl. Cream together with electric mixer on medium until fluffy - about 2-3 minutes.
Add sour cream and both eggs, beating just long enough to combine.
Add all of dry mix into batter. Beat on medium just until combined, scraping down sides of bowl.
Pour cake batter into prepared pan. Arrange strawberries, cut side down, in a circular pattern around the top of the cake batter. Sprinkle remaining 3 tablespoons sugar over berries. Top with sliced almonds.
Bake cake for 45-50 minutes, until toothpick inserted comes out clean.
Cool on rack for 15 minutes before removing from pan. Serve warm, cold or room temperature.

Notes

Raspberries or blueberries would be two fresh fruit options that would add great flavor to this cake.

Prep Time: 15
Cook Time: 50
Category: Desserts
Method: Bake
Cuisine: American