Preheat oven to 350˚. In a 10″ cake pan, melt 1/3 cup butter in the oven for 10 minutes. Take out of the oven. In a small bowl mix 1/2 cup sugar, strawberries, orange zest and almond slices and stir until combined. Then add the fruit mixture to the pan and mix with the melted butter. Spread evenly along the bottom. Set aside.
In a medium bowl combine the flour, baking soda and salt with a fork. Set aside.
In a large bowl, add the melted and slightly cooled butter. With a whisk, add the sugar and egg, and whisk until combined. Add the sour cream and whisk until creamy. Add the vanilla and almond extracts. Gently add the dry ingredients and whisk until just combined. Scrape and pour the batter over the fruit in the pan, distributing evenly and spreading it flat.
Bake for 30 minutes, or until the top lightly golden and the toothpick poked in the center comes out clean. Let cook down for about 10 minutes. Run a dull knife around the edge of the cake, then place your serving platter, top down on top of the cake pan, and gently flip over. Pull the pan off the top. If fruit falls off the edges of the cake, place them back in their spots. Let cool. Serve warm. Store left overs in the refrigerator.
- Sugar-Free, Low-Carb, Olive Oil Chocolate Hazelnut Tart - February 18, 2023
- Easy Slow Cooker French Onion Soup - November 28, 2022
- Recipe: Chicken Vindaloo with Whole Foods Vindaloo Curry Powder - January 22, 2022
