Equal parts fruit crumble and coffee cake, this not-too-sweet dessert starts out bright pink but bakes to a toasty golden brown.

1/2 cup raw skin-on almonds

2 ounces freeze-dried strawberries

3/4 cup all-purpose flour

1/2 cup granulated sugar

1/4 teaspoon kosher salt

1/2 cup (1 stick) chilled unsalted butter, cut into pieces

Nonstick vegetable oil spray

1 1/4 cups all-purpose flour

1/3 cup cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

6 ounces almond paste

1 cup granulated sugar

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

3 large eggs

1 pound strawberries, hulled, half halved, half quartered

Powdered sugar (for serving)

A 9" springform pan

PreparationStrawberry crumble: Pulse almonds in a food processor until about the size of grains of rice. Add strawberries and pulse to a coarse powder. Add flour, sugar, and salt and pulse just to blend. Add butter and process until no dry spots remain. Cake and assembly: Preheat oven to 350°F. Coat pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, break up almond paste in a large bowl until crumbly. Add sugar and butter and mix until blended, about 2 minutes. Add eggs one at a time, mixing well to incorporate after each addition. Increase speed to medium-high and beat until mixture is light and fluffy, about 3 minutes. Reduce speed to low and mix in dry ingredients. Scrape batter into pan; scatter strawberries over top, followed by clumps of crumble. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 80–90 minutes. Let cool in pan before unmolding. Dust with powdered sugar just before serving. Do ahead Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.