STRAWBERRY ALMOND POUND CAKE

Strawberry Almond Pound Cake image

Provided by Ree Drummond : Food Network

Categories dessert

Time 2h

Yield 8 servings

Number Of Ingredients 15

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1 1/2 cups granulated sugar
1 1/2 sticks (12 tablespoons) unsalted butter, plus more for buttering the pan, slightly softened
3 large eggs
1/2 cup sour cream
1 teaspoon almond extract
1 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 pound strawberries, hulled, half sliced and half cut in half
1/4 cup brown sugar
1 1/2 tablespoons all-purpose flour
1 tablespoon salted butter, cold and cubed
1/4 teaspoon kosher salt
1/4 cup sliced almonds
1 cup confectioners' sugar
1 tablespoon plus 1 teaspoon lemon juice

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.