Strawberry Almond Bundt Cake Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
• Mix strawberries and 3 tablespoons brown sugar together in a bowl.
• Mix flour, 1/3 cup brown sugar, baking powder, baking soda, and salt in a separate large bowl. Whisk yogurt, melted butter, vanilla extract, and egg in a third bowl. Stir yogurt mixture, alternating with milk, into flour mixture until just moistened. Spoon 2/3 of the batter into the prepared pan; spread strawberry mixture evenly over batter. Top with remaining batter. Sprinkle almonds over batter.
• Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let cool in pan atop a wire rack for 10 minutes. Run a knife around the edge of the pan before transferring cake to a serving platter.

Steps:

• Preheat oven to 350 F Grease 12 cup bundt pan with shortening and sprinkle ground almonds or almond meal over entire surface, as if flouring pan. Invert pan and tap lightly to remove excess almond flour. Set aside until needed. Puree strawberries in food processor. Reserve ¾ cup plus 2 tablespoons puree in a small bowl and refrigerate the remainder for another use. Place butter, oil, and sugar in mixer bowl. Cream together on medium speed for 2 1/2 minutes and scrape down beaters and bowl with rubber spatula. Cream for another 2 1/2 minutes. Scrape down bowl and beaters. Mix together in a medium bowl the flour, salt, and baking powder. Whisk together in another medium bowl the eggs, yogurt, ¾ cup of the reserved strawberry puree, extracts, lemon juice, and food coloring. Add half of the dry ingredients to the sugar mixture and mix on low speed for 25-30 seconds or until moistened. Scrape down bowl. Add half of the wet ingredients and mix on low speed until incorporated, about 25-30 seconds. Scrape down bowl. Repeat with remaining dry and wet ingredients, scraping down bowl after each addition. Mix (on medium if using a stand mixer, high if using a hand mixer) for 1 ½ minutes, then scrape down bowl and beater. Pour batter into prepared pan, and bake in oven for 45-55 minutes, until tester inserted in center of cake comes out clean or with a few moist crumbs attached. Cool cake in pan on rack for 10 minutes, then remove from pan to further cool. Remove to cake plate or stand. Whisk together in 3rd medium bowl 2 tablespoons reserved strawberry puree, 1cup powdered sugar, 1/8 teaspoon almond extract, 1/8 teaspoon lemon juice and 2 tablespoons butter until smooth. Drizzle decoratively over cake. Fill hole in center of cake with washed and dried strawberries (save any extras for another use) and sprinkle cake with ¼ cup sliced almonds if desired.

Steps:

• Preheat oven to 350, position rack in center of oven.
• Grease and flour a 10-12 cup bundt or kugelhopf pan (or 12 1-cup mini bundt pans) Sift together the flour, baking powder and salt.
• With a stand mixer (with paddle) or a hand mixer, beat butter and almond paste on medium speed until smooth and soft- 2 minutes.
• Add sugar and beat until light and fluffy- 2 minutes.
• Beat in eggs one at a time, scraping after each addition.
• Beat in vanilla.
• With mixer on low, alternate adding flour mixture and milk, beginning and ending with the flour.
• Scrape down as necessary.
• Beat about 20-30 seconds until batter os completely smooth.
• Fold in cranberries with a rubber spatula.
• Spoon batter into pan, spread evenly.
• Run a knife through batter to eliminate air pockets.
• Bake until wooden skewer inserted in the center of the cake comes out clean- 40-45 minutes (20 minutes for mini cakes), Set pan on rack to cool for 20 minutes, invert cake on rack to release cake, cool completely.
• Serve at room temperature with a dusting of powdered sugar.