A simple and delicious strawberry almond cake made with crème fraîche, ground almonds, spelt flour and a hint of vanilla. It’s lightly sweet making it the perfect treat for afternoon tea or coffee.
A coffee cake with a fresh twist
When it comes to baking, I love simple cakes. No layering, no icing, no frills. That by definition is a coffee cake. Unlike fancy frosted cakes, a coffee cake comes out of the oven ready to eat! That doesn’t mean you can’t dress it up. A dusting of icing sugar does the trick! And although coffee cakes may be reminiscent of sponge cake or a cake with streusel, this strawberry almond cake is also the perfect definition of out of the oven, ready to eat. It’s sweet without being overly sweet and you’ll find a fresh strawberry in every bite.
Variations of this strawberry almond cake
If you love sweet, and I mean really sweet, you can easily increase the sugar in the recipe. You could also trade out the crème fraîche for sour cream. As for the berries, if strawberries aren’t your thing, try raspberries, blueberries or your other favourite fruit. Or simply enjoy it without!
Tips for this strawberry cake
I recommend baking this cake using a 24 cm springform, however you could also use a smaller form (20 cm) however you will need to keep in mind that it will need to bake longer in order to set properly. If the middle is at all jiggly, then it will need to stay in the oven longer. You could also prepare this using a square form and serve it a little more informal, cut into squares. Greasing the form and lining the bottom with parchment paper making serving it a cinch!
If you like this cake recipe, you might also like:
- Jam Swirl Yogurt Cake
- Lemon Yoghurt Cake with Strawberries
- Easy Lemon Cake with Ricotta
- Mixed Berry Crumble Cake
Strawberry Almond Cake
- 175 g unsalted butter, melted and brought to room temperature
- 70 g crème fraîche (3 tablespoons)
- 225 g spelt flour (type 630)
- 100 g ground almonds (blanched)
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 100 g organic beet sugar (or fine granulated sugar), plus 1 tablespoon, for coating strawberries
- 1 package vanilla sugar (8 g)
- 4 large eggs, at room temperature
- 400 g strawberries, half diced and half thinly sliced
- Icing sugar, to garnish
Preheat oven to 360°F / 180°C (160°C fan-assisted). Grease and line the bottom of a springform (Ø 24cm) with baking paper.
Melt the butter and once cooled to room temperature, stir in the crème fraîche. Set aside.
In the bowl of a stand mixer add the sugar, vanilla sugar, and eggs. Beat on high for 4-5 minutes, until thickened and foamy. (Alternatively, use a large mixing bowl and a hand mixer).
In a second bowl, whisk together the flour, ground almonds, baking powder and salt. Set aside.
Add the butter mixture to the bowl with the eggs, whisk briefly, then add the flour mix and gently mix until just combined. Stir in the chopped strawberries, then pour the batter into the prepared springform and level the top.
Scatter the sliced strawberries on top and sprinkle with 1 tablespoon sugar. Transfer to the oven and bake for 45-60 minutes or until golden brown and a toothpick comes out clean.
Transfer to a cooling rack and let stand 20 minutes before removing from the form. Dust with a little icing sugar before serving. Enjoy!
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
Did you try this recipe?
How did you like it?
Please let me know how this buckwheat bread recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐ or leave me a comment and rate it below.
Did you make any changes to this recipe?
If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).
This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same. More about advertisements on Elle Republic.