Trousseau Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Grease and line an 9-inch (23 cm) round springform pan or a 9-inch square baking pan with parchment, letting excess hang over the sides for easy removal.

In a medium bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt; set aside.

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and electric beaters), cream 3/4 cup softened unsalted butter with 1 1/4 cups granulated sugar on medium-high speed until pale and fluffy, about 3–4 minutes. Scrape down the bowl as needed.

Add the eggs one at a time, beating briefly after each addition until incorporated. Mix in 2 tsp vanilla extract.

With the mixer on low, add one-third of the dry ingredients, then half of the 3/4 cup milk, then another third of the dry ingredients, the remaining milk, and finish with the last third of the dry ingredients. Mix just until combined and no streaks remain; do not overmix.

Spoon or pour about two-thirds of the batter into the prepared pan and smooth the top with an offset spatula to make an even layer. Reserve the remaining batter.

While preparing the cake batter, combine 3 cups mixed berries, 1 tbsp lemon juice, 1/4 cup granulated sugar, and 1 tbsp cornstarch in a medium bowl. Gently toss to coat and macerate for 5 minutes so the berries release some juice.

If using larger strawberries, quarter them; if using mostly small berries, leave whole. Spoon the berry mixture evenly over the batter in the pan, leaving a small border to the edge so the top batter can be spread.

Drop spoonfuls of the reserved batter over the berries, then gently spread to cover as much of the fruit as possible — some berries should still peek through (this gives a rustic look and prevents over-mixing).

In a small bowl, combine 1/2 cup flour, 1/3 cup packed light brown sugar, 1/4 tsp salt, and 1/2 cup sliced almonds. Add 1/3 cup cold cubed unsalted butter and use a pastry cutter, two forks, or your fingertips to work the butter into the dry ingredients until a coarse, clumpy streusel forms (pea-sized crumbs and some larger pieces).

Sprinkle the almond streusel evenly over the top of the assembled cake so it covers the batter and fruit in a single, rustic layer.

Bake in the preheated 350°F (175°C) oven for 40–50 minutes, rotating the pan halfway through, until the top is golden and a toothpick inserted into the cake portion (avoid a berry) comes out with a few moist crumbs but not raw batter. The juices from the berries will be bubbling.

If the streusel is browning too quickly, tent the cake loosely with aluminum foil for the last 10–15 minutes of baking.

Remove from the oven and place the pan on a wire rack. Let cool in the pan for 20–30 minutes to let the berry juices set slightly, then carefully run a knife around the edge and unmold the cake to finish cooling on the rack for at least another 30 minutes (glaze while slightly warm).

In a small bowl whisk together 3/4 cup powdered sugar, 1 tbsp lemon juice, and 1 tsp milk or cream until smooth and pourable. If the glaze is too thick, add drops of milk until it reaches drizzle consistency; if too thin, add a little more powdered sugar.

When the cake is warm but not hot, drizzle the glaze over the top, letting it run into crevices and over the streusel. Scatter 2 tbsp toasted almond slivers over the glaze while it is wet.

Allow the glaze to set for 15–20 minutes before slicing. Serve at room temperature. Leftovers keep tightly covered in the refrigerator for up to 3 days; bring to room temperature before serving for best texture.