CKT Strawberry Cake

CKT Strawberry Cake
adapted from Martha Stewart 
serves 6-8
Recipe Note: Easy

6 TBS butter + more for pan - room temp
1 cup all purpose flour
1/2 cup almond flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup + 2 TBS sugar
1 egg - room temp
1/2 cup whole milk - room temp
1 1/2 tsp vanilla
1 pound strawberries - hulled and halved

Preheat over to 350 F. Prepare a 10-inch  pie pan by coating it with the extra butter. In a medium size bowl, combine both flours, baking powder, and salt. Meanwhile in the bowl of an electric mixer with the paddle attachment, combine the butter and 1 cup of sugar and mix on high for 3 minutes until light and fluffy. Add the egg, milk, and vanilla. Mix on medium until combined. Then add the flour and again mix on medium until combined. Add to the prepared pan. Add the strawberries to the top of the cake and sprinkle on the remaining sugar. Bake for 10 minutes, then turn the heat down to 325 F and cook for approximately an hour or until golden. Cut into wedges and serve.