Strawberry Almond Polenta Skillet Cake Recipes

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EASY STRAWBERRY CAKE



Easy Strawberry Cake image

A moist, buttery strawberry almond skillet cake made with almond flour and roasted strawberries. Needs only one bowl and 10 minutes to prep!

Provided by Erin Clarke / Well Plated

Categories     Dessert

Time 55m

Number Of Ingredients 15

16 ounces strawberries, (hulled and halved)
3 tablespoons honey
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt
1 cup granulated sugar
1 tablespoon lemon zest (1 medium lemon)
2 large eggs
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3/4 cup all-purpose flour
1/4 cup almond flour/meal
1/2 teaspoon baking powder
6 tablespoons unsalted butter (melted and cooled)
1/4 cup sliced almonds

Steps:

  • Roast the strawberries: Place a rack in the center of the oven and preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or foil. (Be sure to use a rimmed baking sheet to catch any strawberry juices.) Place the strawberries in a medium bowl, then drizzle with the honey, olive oil, and salt. With a large spoon, gently stir until the strawberries are evenly coated. Arrange strawberries in a single layer on the prepared baking sheet. Roast for 20-25 minutes, watching carefully towards the end-the juices will thicken and darken, but should not scorch. Gently scrape the berries and juice into a small bowl while still warm. Set aside.
  • Prepare the cake: Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8-inch cast-iron skillet, other heavy oven-proof skillet, an 8-inch cake round cake pan, or a 9-inch pie dish. (If using pie dish, check baking time a few minutes ahead.)
  • In a medium bowl, blend the granulated sugar the lemon zest together with your fingers, until the sugar is moist and scented.
  • Whisk in the eggs one at a time until well blended. Whisk in the salt, vanilla extract, and almond extract. Sprinkle the almond flour, all-purpose flour, and baking powder over the top of the wet ingredients.
  • Switch to a rubber spatula and fold to combine. Finally, fold in the melted butter.
  • Pour the batter into the prepared skillet or pan and smooth the top. Scatter the sliced almonds over the surface. Top with half of the roasted strawberries (the top should be fairly well covered, but not completely). If you're using a cake or pie pan, place the pan on a baking sheet.
  • Bake the cake for 22 to 25 minutes, or until it is golden and lightly crisp on the outside, but the inside is still moist. Remove the pan from the oven and let cool for 5 minutes, then run a knife around the sides of the cake to loosen it. Scatter the remaining strawberries over the top. Let cool completely before slicing.

Nutrition Facts : TransFat 1 g, ServingSize 1 (of 6), Calories 439 kcal, Carbohydrate 62 g, Protein 6 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 85 mg, Fiber 3 g, Sugar 46 g, UnsaturatedFat 9 g

STRAWBERRY ALMOND POUND CAKE



Strawberry Almond Pound Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 15

1 1/2 cups granulated sugar
1 1/2 sticks (12 tablespoons) unsalted butter, plus more for buttering the pan, slightly softened
3 large eggs
1/2 cup sour cream
1 teaspoon almond extract
1 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 pound strawberries, hulled, half sliced and half cut in half
1/4 cup brown sugar
1 1/2 tablespoons all-purpose flour
1 tablespoon salted butter, cold and cubed
1/4 teaspoon kosher salt
1/4 cup sliced almonds
1 cup confectioners' sugar
1 tablespoon plus 1 teaspoon lemon juice

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.

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