STRAWBERRY ALMOND CRUMB CAKE

Mary Beth Johnson is a wife and mum to four schooners, as she's dubbed her children. On a normal afternoon, you would find her in moccasins, skinny jeans and a comfortable tee, camera in hand. Recently moving to the suburbs of Atlanta, Mary Beth spends her days homeschooling, sneaking away to the bookstore, trying to act the part of a southerner, and sifting through recipes in The Vegetarian Times. Food is her love language.
Every year in April and May the kids and I find a place to pick strawberries together. I find it cathartic, as it takes me back to being a little girl in the countryside at my grandparent's farm. Mary Belle (my grandmother) had a long row of red berries next to their farmhouse and I think about it from time to time. The breeze I can still feel. The plowed fields I can still sink into. If we ever settle down in one place, I'm going to plant a row of strawberries.

This cake is absolutely delightful. Not too sweet and moist with a crumbly almond topping - mid-morning heaven. I plan to make this several times this spring and serve it to my girlfriends with coffee and tea.

//STRAWBERRY ALMOND CRUMB CAKE
Crumb topping: 2 tablespoons refined coconut oil 4 teaspoons almond milk 3 tablespoons cane sugar 2 tablespoons sucanat Small pinch of fine sea salt 1/2 cup unbleached flour 1/4 cup raw almonds, coarsely chopped
Cake batter: 3/4 cups unbleached flour 1/2 teaspoon baking powder 1/4 teaspoon fine sea salt 1/4 cup refined coconut oil, melted 1/3 cup cane sugar 1 tsp pure vanilla extract 1/2 teaspoon almond extract 6 tablespoons almond milk, warm 1/4 pound strawberries, thinly sliced
Preheat oven to 350˚F. Line a 1 pound loaf pan with parchment paper and lightly grease with oil; set aside. In a small saucepan over medium heat (or in a microwave), combine the oil and milk, and heat just until melted; set aside. In a small mixing bowl, stir together the sugars, salt, and flour. Drizzle the oil mixture over the flour mixture, then use a wooden spoon (or spatula) to combine the mixture until it resembles coarse meal with a few larger clumps. Toss in the almonds then set crumb topping aside. In a small mixing bowl, sift together the flour, baking powder, and salt; set aside. In a large mixing bowl, stir together the oil, sugar, vanilla extract, and almond extract. Whisk in the almond milk (make sure it’s warm or else it will cause the coconut oil to harden) and flour mixture, alternating in halves; whisk until no clumps remain. Transfer batter to the prepared baking pan and top with strawberries followed by the crumb topping. Bake at 350˚F for 40-45 minutes, or until a toothpick comes out clean. Allow cake to cool in pan for 45-60 minutes then lift from pan and allow to finish cooling on a wire rack. Cake will keep covered, at room temperature, for up to three days. When ready to serve, top with a dollop of coconut whipped cream or a scoop of vanilla bean ice cream.
Yield: 6 servings Source: Oh Lady Cakes *All photography is my own.