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Before diving into the baking process, it’s essential to understand the role each ingredient plays in crafting the perfect Strawberry Almond Coffee Cake. This knowledge will not only enhance your baking skills but also help you appreciate the nuances of flavor and texture in the final product.

Strawberry Almond Coffee Cake

Indulge in the delightful Strawberry Almond Coffee Cake, a perfect blend of sweet strawberries and nutty almonds. This moist and tender coffee cake is not just a treat; it's an experience that evokes nostalgia and warmth. Ideal for brunches, afternoon teas, or casual gatherings, it's a visually appealing dessert that pairs beautifully with coffee or tea. With its crunchy almond topping and inviting flavor, this cake is sure to impress your family and friends!
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Ingredients
  

1 cup all-purpose flour

1 cup almond flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened to room temperature

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ teaspoon almond extract

½ cup sour cream

1 ½ cups fresh strawberries, hulled and diced

½ cup sliced almonds

1 tablespoon brown sugar (for topping)

Powdered sugar (for dusting, optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it with butter or cooking spray, then dust it with flour or line it with parchment paper for easier cake removal later.

    Whisk Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, and salt. Use a whisk to blend the ingredients well and ensure there are no lumps. Set this mixture aside.

      Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 to 4 minutes.

        Add Eggs and Extracts: Crack the eggs into the bowl along with the vanilla extract and almond extract. Mix everything together until fully combined and smooth.

          Incorporate Sour Cream: Gently fold in the sour cream, mixing until the batter is fully smooth and creamy.

            Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet batter, mixing carefully until just combined. Avoid over-mixing to keep the cake tender.

              Fold in Strawberries: With a gentle touch, fold the diced strawberries into the batter, ensuring they are evenly distributed without breaking them up too much.

                Prepare the Cake Pan: Pour the batter into the prepared cake pan, using a spatula to smooth the top into an even layer. Evenly sprinkle the sliced almonds and brown sugar over the batter for a delightful crunchy topping.

                  Bake the Cake: Place the cake in the preheated oven and bake for 30 to 35 minutes. A toothpick inserted into the center should come out clean when the cake is done.

                    Cool the Cake: Once baked, allow the cake to cool in the pan for approximately 10 minutes. Then gently transfer the cake to a wire rack to cool completely.

                      Serve: After cooling, if desired, dust the top lightly with powdered sugar. Slice the cake into wedges and serve alongside a freshly brewed cup of coffee or tea for an exquisite treat.

                        Prep Time, Total Time, Servings:

                          15 minutes | 50 minutes | 8 servings

                            Presentation Tips: Serve slices on decorative plates and consider adding a few fresh strawberry slices on the side for an added touch of elegance.