Strawberry Almond Tea Cake
- Prep Time 15 minutes
- Cook Time 40 minutes
- Total Time 55 minutes
- Yield 8 servings
- Category dessert
- Method oven
- Cuisine american
Strawberry Almond Tea Cake
One bowl is all it takes to make this Strawberry Almond Cake! It’s decorated simply with slivered almonds and powdered sugar, and is a crowd pleaser.
- Prep Time 15 minutes
- Cook Time 40 minutes
- Total Time 55 minutes
- Yield 8 servings
- Category dessert
- Method oven
- Cuisine american
Ingredients
Units
- 1/2 cup unsalted butter, room temperature
- 3 tablespoons vegetable (or canola) oil
- 2 large eggs, room temperature
- 1 cup granulated sugar
- zest of 1 orange
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 cups fresh strawberries, sliced
- 1/2 cup slivered almonds
Instructions
- Preheat oven to 350°F. Line an 8″ cake pan with parchment paper and set aside.
- In a standing mixer with paddle attachment, cream butter, oil, eggs, and sugar until light and fluffy, about 2 minutes. Add in orange zest and both extracts.
- Turn speed to low and add in flour, almond flour, baking powder, and salt until just mixed. Fold in strawberry slices.
- Pour batter into prepared cake pan. Top with slivered almonds. Bake for 40 minutes, or until cake is lightly brown on top and a knife inserted into the center comes out clean. Allow to cool slightly before sprinkling with powdered sugar and slicing into triangles.