Ground almonds and buttermilk keep this cake moist and tender for days—it’s actually better made a day ahead so the flavors have a chance to develop.
- 2 Tbs. sliced almonds (1/4 oz.)
- 1 3/4 cups all-purpose flour
- 1 cup whole almonds (5 oz.)
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup (1 stick) unsalted butter or nonhydrogenated margarine, softened
- 1/4 cup olive oil
- 1 1/4 cups sugar
- 3 large eggs, at room temperature
- 2 tsp. vanilla extract
- 1/2 tsp. pure almond extract
- 1 cup low-fat buttermilk
- 4 cups strawberries, halved
- 4 tsp. sugar
- Confectioners’ sugar for dusting
- Whipped cream for garnish, optional
- Preheat oven to 350°F. Coat 10-inch (12-cup) Bundt pan with cooking spray formulated with flour for baking. Sprinkle sliced almonds over bottom of pan.
- Pulse flour, whole almonds, baking powder, baking soda, and salt in food processor or blender until almonds are finely ground.
- Beat butter in large bowl with electric mixer 3 to 4 minutes, or until creamy. Beat in oil. Gradually add sugar, and beat 4 to 5 minutes, or until light and fluffy. Beat in eggs one at a time. Add vanilla and almond extracts, and beat until blended.
- Alternately fold flour mixture and buttermilk into butter mixture with spatula, making 3 additions of dry ingredients and 2 additions of liquid. Spread batter in prepared pan, and bake 35 to 40 minutes, or until top springs back when touched and toothpick inserted in center comes out clean. Cool on wire rack 5 minutes. Unmold onto rack, and cool completely.
- Toss strawberries with sugar in medium bowl. Chill 1 hour to let strawberries release their juices. Serve cake dusted with confectioners’ sugar and topped with strawberries and whipped cream, if desired.
- Serving Size: Serves 16
- Calories: 271
- Carbohydrate Content: 29 g
- Cholesterol Content: 55 mg
- Fat Content: 15 g
- Fiber Content: 2 g
- Protein Content: 5 g
- Saturated Fat Content: 5 g
- Sodium Content: 197 mg
- Sugar Content: 17 g