Strawberry Cake

A friend posted this recipe on Facebook, I had to make my own changes, of course. It was a big hit at a recent party. I made it again today for another party. I plan to try it with raspberries next.
If you want to see the "original" check this link: http://smittenkitchen.com/2011/05/strawberry-summer-cake/ Her recipe was modified from one by Martha Stewart ;-)

Ingredients.
6 tablespoons  butter, at room temperature, plus extra for pie plate
1 1/2 cups all-purpose flour
2 tablespoons almond meal

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup plus 2 tablespoons sugar
1 large egg

1/2 cup  milk

1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 to 1 1/2  baskets of strawberries, hulled and halved ( about 1 pound)

Preheat oven to 350°F.
Butter a 10-inch pie pan or 9-inch deep-dish pie pan.
Whisk flour, almond meal, baking powder and salt together in a small bowl.

In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes.

Mix in egg. Now add milk and vanilla until just combined.
Add dry mixture gradually, mixing until just smooth.

 

Pour and spread into buttered pie plate. 

Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer.

 Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes.

Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.