Strawberry Almond Pound Cake

Ingredients:

Cupcake

• 1.5 cups granulated sugar
• 165g unsalted butter, plus extra for greasing the pan, slightly softened
• 3 large eggs
• 0.5 cup sour cream
• 1 teaspoon almond extract
• 1.5 cups premium flour
• 1/4 teaspoon coarse salt
• 450 g strawberries, hulled (half thinly sliced, half cut in half)

Streusel

• 1/4 cup brown sugar
• 1.5 tbsp. premium flour
• 1 tablespoon salted butter, chilled and cut into cubes
• 1/4 teaspoon coarse salt
• 1/4 cup finely chopped almonds

Glaze

• 1 cup powdered sugar
• 1 tbsp + 1 tsp lemon juice

Preparation:

1. Preheat oven to 160°C.
2. Cake:
   
   In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar. Add the eggs one at a time, mixing after each addition. Add the sour cream and almond extract and beat until combined. Reduce the mixer speed to low and gradually beat in the flour and salt. Knead until the dough is smooth, scraping down the sides of the bowl. Stir in the sliced ​​strawberries.
3. Filling:
   
   In a medium bowl, combine the brown sugar, flour, butter, and salt and cut into coarse crumbs using two knives or a pastry cutter. Stir in the almonds.
4. Generously grease a 10-inch (25 cm) cast-iron skillet. Pour the batter into the skillet and smooth the surface. Press the remaining halved strawberries into the batter, cut-side down, so the berries are visible. Sprinkle with streusel. Bake until a toothpick inserted into the center comes out mostly clean and not wet with batter, about 1 hour. Let the cake rest in the skillet for 30 minutes. Meanwhile, prepare the glaze.
5. Glaze:
   
   Mix powdered sugar with lemon juice. Using a whisk or whisk, drizzle the glaze over the cake. Serve straight from the pan.