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Strawberry Cake with Almond Streusel

Strawberry Cake with Almond Streusel

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 8-inch (20cm) round cake pan
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Ingredients:
  

  • 3.5 oz (100g) butter softened
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 7 fl oz (200ml) plain or Greek yogurt
  • 1 cup all-purpose flour
  • ½ cup ground almonds
  • 2 tsp baking powder
  • Pinch of salt
  • ¾ lb (300g) strawberries washed and drained
  • Powdered sugar for dusting (optional)

For the almond streusel:

  • ½ cup sliced almonds
  • 2 tbsp all-purpose flour
  • 2 tbsp brown sugar
  • 2 tbsp butter or coconut oil soft (see Key Ingredients)

Instructions:
 

  • Prep the oven: Preheat to 330°F (170°C) and grease or line a cake pan with parchment paper.
  • Make the streusel: Combine all the streusel ingredients in a small bowl. Using clean hands, work the mixture together until the almonds are evenly coated. Set aside.
  • Prep the strawberries: Wash and slice into halves or quarters. Set aside.
  • Cream the butter: In a mixer with the paddle attachment, beat the softened butter, brown sugar, and vanilla extract on medium speed until creamy and smooth. Add the egg and mix until fully incorporated, then add the yogurt and mix until combined.
  • Add the dry ingredients: Add the flour, ground almonds, baking powder, and salt. Mix until just combined, scraping down the sides of the bowl as needed.
  • Assemble and bake: Transfer the batter to the prepared pan. Arrange the sliced strawberries over the top, then sprinkle with the streusel. Bake for 55 minutes to 1 hour, until fully set and a toothpick inserted in the center comes out clean.
  • Cool and serve: Let cool completely before slicing. Dust with powdered sugar before serving, if desired.

Notes:

  • Also works in a 12-inch (30cm) loaf pan.
  • Regular granulated sugar can be substituted for brown sugar.
  • Frozen strawberries work too, pat them dry first, since they release more moisture as they thaw.
  • The streusel fat (butter or coconut oil) should be soft, not solid or liquid. Too solid? Warm a few seconds in the microwave. Turned liquid? Chill in the fridge for a few minutes.
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