Strawberry Crumble Cake
A delightful fusion of fresh strawberries and a buttery crumble topping, perfect for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
Crumble Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup unsalted butter cold and cubed
Fruit
- 1 1/2 cups fresh strawberries hulled and sliced
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing and flouring it.
- In a small bowl, combine the flour and brown sugar for the crumble topping. Add the cold, cubed butter and use your fingers to mix until the mixture resembles coarse crumbs. Set aside.
Cake Batter
- In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar.
- In another bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined, being careful not to overmix.
- Gently fold the sliced strawberries into the batter.
Baking
- Pour the batter into the prepared cake pan. Sprinkle the crumble topping evenly over the batter. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving and Storage
- Slice the cake and serve with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
- Store leftover cake in an airtight container at room temperature for up to two days or refrigerate for up to five days.
Notes
Pro Tips: Use cold butter for the crumble to achieve the perfect texture. Ingredient Substitutions: Substitute blueberries or raspberries for strawberries if desired. How to Serve: Pair with vanilla ice cream or whipped cream. Storage & Freshness: Keep in an airtight container. Make-Ahead Tips: Prepare the crumble topping in advance and store in the refrigerator until ready to use.