Ingredients
2cupsflour
1½cupssugar
1½tspbaking powder
½tspbaking soda
½tspground cinnamon
¼tspsalt
1stick cold unsalted butter,cut into cubes, subsitute with margarine or vegetable oil to be dairy-free
1cupalmond milk,sweetened regular or vanilla
2eggs
2tspvanilla
2cupsstrawberries,diced
¼cupalmonds,Sliced
2tbspalmond milk
2cupspowdered sugar
½tspalmond extract,optional
Preparation
Preheat oven to 350 degrees F.
Spray baking spray in a springform pan.
In a stand mixer add flour, sugar, baking powder, baking soda, cinnamon, and salt.
Pulse for a couple of seconds to combine.
Add in the butter and turn on the mixer until the butter resembles crumbs.
Add in the almond milk, eggs and vanilla and mix until just combined.
Fold in most of the strawberries, reserving some for the top of the cake.
Pour into springform pan and top with remaining strawberries and sliced almonds.
Bake for 50 to 55 minutes or until the cake springs back up when pressed.
Add the powdered sugar to a small bowl, whisk with almond milk until it reaches a thick cinnamon roll glaze consistency. For extra almond flavor, add ½ teaspoon of almond extract.
