Strawberry Lemon Coffee Cake (Adapted from Broma Bakery)
Almond flour gives this coffee cake a hearty bite without being heavy. Moist. Creamy. Dreamy. Yes, yes, yes. But definitely not heavy. The strawberry layer helps make the cake full and luscious and keeps it from being dense. You will love the contrast of almond flour crumb and the moist fruity swirled filling.
- 1/2 cup salted butter room temperature
- 3 tablespoons canola oil
- 2 large eggs room temperature
- 1 cup granulated sugar
- zest of two whole lemons
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 1/2 cup all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 cups sliced strawberries
- 1/2 cup slivered almonds
Preheat oven to 350°F. Butter a 8" cake pan and line with a circle of parchment paper. set aside.
Cream butter, oil, eggs, and sugar with a stand mixer until light and fluffy, about 2 minutes. Add in lemon zest, lemon and vanilla extracts.
Slowly add in flour, almond flour, baking powder, and salt until just combined. 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. Cool cake for 15 minutes before sprinkling with powdered sugar and slicing into triangles.