3/4cupsuper-fine almond flour, sifted
1 1/4cupsall-purpose flour1 tsp. baking powder
1/2 tsp. coarse kosher salt
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
1/2cup. granulated sugar1/4cupdark brown sugar, tightly packed
2 large eggs, room temperature
1/2cupsour cream (full fat), room temperature
1 tsp. pure vanilla paste (or extract)
1/2cupvegetable oil1cup80 ACRES FARMS STRAWBERRY SPARKLERS, stemmed/halved/diced
powdered sugar for dusting (optional)
Instructions
Preheat the oven to 350° with a rack in the middle position. Grease the bottom and sides of an 8-inch square or 9-inch. round cake pan. If desired, line the pan with parchment paper to help with the release.
In a small bowl, whisk both flours, baking powder, kosher salt, and spices together. Set aside.
In a separate larger bowl, vigorously whisk both sugars with your room temperature eggs until fully combined and lighter in color (about a minute). Whisk in your room-temperature sour cream and vanilla extract/paste until smooth. Pour in your vegetable oil and whisk until fully incorporated and smooth.
Add your dry ingredients in with the wet, and fold together with a spatula until just combined. Add and fold in about half of the strawberries into the mixture. Pour into your prepared cake pan and smooth into an even layer with your spatula. Evenly distribute the rest of your strawberries overtop.
Bake at 350° on the middle rack for 35-45 minutes or until a knife inserted comes out clean in the middle/few places and the cake is golden (start checking at 30 minutes). Let cool in the cake pan for 30 minutes to an hour before gently releasing (release it too soon and it’ll fall apart) and letting it cool completely on a separate rack.
Optional: dust as desired with some powdered sugar before serving (just make sure it’s completely cooled before doing so, otherwise the sugar will just melt into the cake).
Notes
This cake should keep for up to 3 days stored at room temperature store in an airtight container!
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