The season for local strawberries is fleeting here in the Willamette Valley – which is what makes these little gems all the more delicious to us, I’m sure.
I don’t know about you, but I don’t even bother with out-of-season strawberries. There’s just no comparison.
When they’re in season I stock up at McMinnville’s two weekly Farmer’s Markets and we eat our fill. There is almost always a dish of them on our kitchen counter just for snacking.
I like to bake with strawberries too. Last week, for no particular reason, I wanted to make a simple strawberry cake.
I had buttermilk on hand, and I like the flavor of almonds with strawberries so I googled Buttermilk Almond Strawberry Cake. There were lots of recipes for plain almond flavored cakes with strawberries and cream on top, but that wasn’t what I was after. I particularlay wanted something with strawberries in the cake, don’t ask me why.
Ultimately, I found on Smitten Kitchen and adapted it slightly. Though it does take two bowls, the whole thing comes together really quickly. Since my family deemed it “Oh my god, this is delicous!!” I’d say it’s worth the trouble of two bowls.
It was such a hit I made it again this afternoon – in honor of it being a Farmer’s Market day.
Buttermilk Almond Strawberry Cake
- 6 T unsalted butter, at room temperature plus more for pie plate
- 1 cup all purpose flour
- 1/2 cup almond flour
- 1 1/2 t baking powder
- 1/2 t salt
- 7/8 cup granulated sugar 1 cup minus 2 tablespoons
- 1 large egg
- 1/2 cup buttermilk
- 1 t vanilla extract
- 1 pound strawberries hulled and halved
- 2 T Turbinado sugar or granulated, I just like the very slight crunch that comes from the Turbinado
- Preheat the oven to 350 degrees and butter a deep dish pie pan. In a small-ish bowl, whisk together the dry ingredients: flours, baking powder and salt. In the bowl of a stand mixer (or you can use a hand-held mixer), add the butter and granulated sugar and beat until pale and fluffy, about 3 minutes. Add the egg, buttermilk and vanilla and stir just until combined. Add the dry ingredients to the wet ones and mix until smooth. Pour the batter into the pie pan. Arrange the strawberries on top in a single layer. They will end up very close together but that's okay because as it bakes the dough will come up in between them. Sprinkle the Turbinado sugar over the top of all. Bake the cake for 10 minutes at 350 and then reduce the tmperatureto 325. Bake for about 50 to 60 more minutes,, until a toothpick inserted in the batter comes out clean (try to avoid the strawberries when you do this!)Let cool in the pan and cut in wedges to serve.
This sounds like the perfect Oregon Summer Dessert! I can’t wait to make it for my family.
Maria Stuart says
I hope they love it as much as mine does!