Strawberry Almond Cake Bars Gluten Free Substitutions

Ingredients

• 9 tablespoons (1 and 1/8 sticks) unsalted butter, softened, plus more for pan
• 1 and 2/3 cups all-purpose flour (GF use Domata)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup packed light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup sliced almonds, (3 ounces), toasted
• 1 pint strawberries, sliced
• powdered sugar, for dusting

Directions

1. Use 8-inch square baking pan or 9-inch diameter round baking pan
2. Preheat oven to 325 degrees. Butter an 8-inch square baking pan or a 9-inch diameter round baking pan.
3. Whisk together flour, baking powder, and salt in a medium bowl.
4. In a separate bowl, using electric mixer, cream together softened butter and brown sugar until the mixture becomes light in color and fluffy in texture, about 5 minutes. Add eggs, vanilla extract and continue beating until well combined.
5. Add dry ingredients from step 2, and beat using the mixer, on low speed until well combined. Mix 3/4 cup toasted almonds into the batter.
6. Pour batter into prepared buttered pan, using spatula to helps spreading the batter in the pan. Scatter sliced strawberries and remaining 1/4 cup almonds over the batter in a baking pan.
7. Bake for about 60 minutes, until a toothpick inserted into the cake comes out clean or only with a few crumbs on it.
8. Dust with powdered sugar before cutting into slices. Serve it warm with a scoop of vanilla ice cream!