| Level: | Easy |
| Total: | 2 hr |
| Active: | 30 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 2 hr |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1 1/2 cups granulated sugar
- 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for buttering the pan, slightly softened
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 pound strawberries, hulled, half sliced and half cut in half
- 1/4 cup brown sugar
- 1 1/2 tablespoons all-purpose flour
- 1 tablespoon salted butter, cold and cubed
- 1/4 teaspoon kosher salt
- 1/4 cup sliced almonds
- 1 cup confectioners’ sugar
- 1 tablespoon plus 1 teaspoon lemon juice
Instructions
- For the cake: Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Add the sour cream and almond extract and mix to combine. Turn the mixer to low and gradually add the flour and salt and mix until well combined, scraping the bowl. Fold in the sliced strawberries.
- For the topping: Combine the brown sugar, flour, butter and salt in a medium bowl and cut together using 2 knives or a pastry cutter until it resembles crumbs. Mix in the almonds.
- Generously butter a 10-inch cast-iron skillet. Pour the batter into the skillet and even out the surface. Press the remaining halved strawberries into the surface of the batter cut-side down, leaving them mostly exposed. Scatter the crumble over the top of the batter. Bake until a toothpick inserted in the center does not come out totally clean but isn’t wet with batter either, about 1 hour. Let the cake sit in the skillet for 30 minutes. Meanwhile, make the glaze.
- For the glaze: Whisk together the confectioners’ sugar and lemon juice. Using a fork or whisk, drizzle over the cake. Serve directly out of the skillet.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 569 |
| Total Fat | 25 g |
| Saturated Fat | 14 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 2 g |
| Sugar | 60 g |
| Protein | 6 g |
| Cholesterol | 128 mg |
| Sodium | 166 mg |
| Serving Size | 1 of 8 servings |
| Calories | 569 |
| Total Fat | 25 g |
| Saturated Fat | 14 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 2 g |
| Sugar | 60 g |
| Protein | 6 g |
| Cholesterol | 128 mg |
| Sodium | 166 mg |
Reviews
I made this in a loaf pan with 1/2 cake recipe and drizzle with full recipe for the crumble. Baked for an hour! Very flavorful and yummy.
I followed the recipe as written. It’s a lot of strawberry flavor, which I love. I couldn’t taste the almond though so I might add twice the amount next time. I will definitely make again.
Made this for a casual dinner party. Followed directions to a tee then added a handful of blueberries. Everyone loved it.
Just made this with tart cherries and mini chocolate chips and – OMG ! I also used a springform pan, as I wasn’t sure my cast iron would hold the full batter. Absolutely amazing! Just goes to say – scrounge around in your pantry and see what you can do!
Ree-licious!!! I didn’t have strawberries or almonds but I did have blueberries and pecans. I also substituted vanilla for almond extract because of family allergies. I’m sure it’s amazing exactly as the recipe is written, but the substitutions I made sure didn’t hurt! A great recipe that can easily be customized to your tastes and availability of ingredients. My family makes fun of me because I’m such a fan of Ree’s recipes but they rarely disappoint!
Has anyone made this recipe in any cake pans instead of a cast iron skillet . Please let me know. I want to make this it sounds delicious but I don’t have an cast iron skillet
This was absolutely fabulous. I have no sour cream in my house so I used Greek yogurt instead. Also sliced up the strawberries a bit more to spread the wealth throughout the batter 😉
OMGIRAFFES this is Perfect. I can’t imagine giving it anything but a 5! Thanks for a wonderful dessert
This was very good. I did not have sour cream so I substituted Mayo and it tasted just fine. Also I used 1 1/2T of flour for the crumble and it came out fine. It did take longer to bake for me – 1 1/2 hours.
Delicious & simple