Strawberry Almond Bundt Cake

Cake:

Preheat oven to 350 degrees.  Grease a bundt pan, dust with sugar to coat. Sprinkle the slivered or crushed almonds in the bottom and set aside.

In a stand mixer, beat sugar and canola oil until fluffy.  Add the vanilla and almond extract and mix to combine.  Add the eggs, one a time, beating after each addition, until light and fluffy.

In a medium bowl, sift together the flour, cornstarch, baking soda, cinnamon, and salt.  Fold it into the batter, mixing just until combined.  Add the chopped strawberries with their juices.  Pour the batter into the prepared bundt pan, over the almonds, and smooth the top.  Bake for 45-50 minutes, or until a toothpick comes out clean.  Remove and allow to cool for 15 minutes, then gently remove and invert onto a serving plate.

Balsamic Caramel:

Heat butter and brown sugar in a saucepan.  Bring to a boil, reduce to simmer, until the sugar dissolves.  Reduce heat to LOW, and add the heavy cream, balsamic vinegar, and vanilla; stirring vigorously to combine.  Remove quickly from heat and allow to sit while it thickens.

Strawberry Whipped Cream:

Combine heavy cream, vanilla extract, almond extract, and strawberry jam in a stand mixer or use an electric hand mixer.  Beat until stiff peaks form.

To Serve:

Slice cake and place the slice on a plate, drizzle with the balsamic caramel, and top with a dollop of whipped cream.