Strawberry Almond Poppyseed Cake
I bookmarked this single layer Strawberry Almond Poppyseed Cake recipe in my Bake from Scratch magazine months ago, and am so glad that I finally made it. It’s a rich almond and sour cream cake, brightened by fresh strawberries and orange zest, with a little nutty crunch from sliced almonds on top and poppyseeds dotted throughout. So flavorful. It’s the kind of cake you savor at first bit, but then demolish pretty quickly, or at least that’s what happened in my house. I suggest trying it for yourself soon, it’s an incredible summer cake and sweet strawberries won’t be around for much longer.
You might also like my Blueberry Almond Loaf »
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Photo by Daniel Marks
Strawberry Almond Poppyseed Cake Recipe:
https://www.bakefromscratch.com/strawberry-almond-poppy-seed-cake/
Yield:
1, single layer, 9-inch cake
Difficulty:
Easy
Special equipment needed:
Strawberry huller (optional, but it makes life easier!)
Photo by Daniel Marks
A few notes:
Don’t let the long list of ingredients put you off. Once you have everything measured out, the cake comes together pretty quickly.
The strawberry and almond topping is added mid-bake. The top of your cake will likely have firmed up a little bit at this point, but have faith, everything will meld together in the oven. Speaking of the topping, I laid out how I wanted my strawberries to be arranged on a cutting board during the first part of the bake, so I knew exactly how I wanted to arrange them on the cake when I took it out of the oven.
I made it as written, with the exception of substituting homemade 2% greek yogurt for the sour cream. It wasn’t an attempt to improve the recipe I was just using what I had on hand, and it was still plenty rich. I would not recommend using non-fat sour cream or yogurt.
Photo by Daniel Marks
