Ree Drummond's Strawberry Almond Pound Cake | The Pioneer Woman

Using a cast-iron skillet, Ree bakes up a fruity cake that can be served for dessert or breakfast! Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3ldYqfl Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Strawberry Almond Pound Cake RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 2 hr (includes cooling time) Active: 30 min Yield: 8 servings Ingredients Cake: 1 1/2 cups granulated sugar 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for buttering the pan, slightly softened 3 large eggs 1/2 cup sour cream 1 teaspoon almond extract 1 1/2 cups all-purpose flour 1/4 teaspoon kosher salt 1 pound strawberries, hulled, half sliced and half cut in half Crumble: 1/4 cup brown sugar 1 1/2 tablespoons all-purpose flour 1 tablespoon salted butter, cold and cubed 1/4 teaspoon kosher salt 1/4 cup sliced almonds Glaze: 1 cup confectioners' sugar 1 tablespoon plus 1 teaspoon lemon juice Directions For the cake: Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Add the sour cream and almond extract and mix to combine. Turn the mixer to low and gradually add the flour and salt and mix until well combined, scraping the bowl. Fold in the sliced strawberries. For the topping: Combine the brown sugar, flour, butter and salt in a medium bowl and cut together using 2 knives or a pastry cutter until it resembles crumbs. Mix in the almonds. Generously butter a 10-inch cast-iron skillet. Pour the batter into the skillet and even out the surface. Press the remaining halved strawberries into the surface of the batter cut-side down, leaving them mostly exposed. Scatter the crumble over the top of the batter. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, about 1 hour. Let the cake sit in the skillet for 30 minutes. Meanwhile, make the glaze. For the glaze: Whisk together the confectioners' sugar and lemon juice. Using a fork or whisk, drizzle over the cake. Serve directly out of the skillet. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #ReeDrummond #ThePioneerWoman #FoodNetwork #StrawberryAlmondPoundCake Ree Drummond's Strawberry Almond Pound Cake | The Pioneer Woman | Food Network https://www.youtube.com/watch?v=smN_gahbTWM