A few weeks ago when I got this month’s issue of Bon Appetit, Thompson came and sat next to me as I was paging through the magazine. When he saw a picture of this strawberry, almond, and polenta cake, he said to me, “Hey, let’s make that together!”. And how could I resist?
We all loved this cake so much. It isn’t too sweet and you would never guess it is made with whole wheat flour. It is a little bit like a coffee cake, and the crumble on top definitely makes this recipe. Keep in mind that the cooking time is long, but the actual prep time is pretty easy. This is a cake that we will be making again and again.
Strawberry, Almond, and Polenta Crumble Cake
Ingredients
- FOR THE CRUMBLE:
- ½ cup raw skin-on almonds
- 2 ounces dried strawberries
- ¾ cup white wheat flour
- ½ cup granulated sugar
- ½ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, cold and cut into small cubes
- FOR THE CAKE:
- 1¼ cups white wheat flour
- ⅓ cup polenta or cornmeal
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 6 ounces almond paste
- 1 cup granulated sugar
- ¾ cup (1½ sticks) unsalted butter, softened
- 3 large eggs
- 1 pound strawberries, hulled and chopped
- Powdered sugar
Instructions
- For the strawberry crumble: pulse almonds and strawberries in a food processor until they form a very course powder. Add flour, sugar, and salt and pulse just to blend. Add butter and process until incorporated and the crumble is a sand-like consistency.
- Make the cake: Preheat oven to 350° F. Coat a 9 inch springform pan with nonstick spray.
- Whisk flour, cornmeal, baking powder, and salt in a medium bowl. Place almond paste in a large bowl and beat, using an electric mixer, until crumbly. Add sugar and butter and cream until blended, a few minutes. Add eggs one at a time, mixing well to incorporate after each addition. Increase speed and beat until mixture is light and fluffy, about 3 minutes. Reduce speed to low and mix in dry ingredients until just combined.
- Scrape batter into pan. Scatter strawberries over top. Sprinkle all of the crumble, in clumps, on top of the strawberries. Bake cake until tester inserted into the center comes out clean, 75–85 minutes. Check the cake halfway through baking; if the top is getting too browned, cover loosely with foil for the remainder of the cooking time. Let cool in pan before unmolding. Dust with powdered sugar right before serving.
Notes
Source: Adapted from Bon Appetit.
This cake looks fantastic! I love using polenta in baked goods – it gives them such a lovely texture. And that crumble on top is making my mouth water!
Thanks! The crumble really is my favorite part. I have only recently started using polenta for baking. What are some of your favorite ways to use it in baked goods? I always love ideas!