Video
Strawberry Crumb Cake
Soft and tender butter cake with fresh strawberries and butter brown sugar crumb topping. This cake is absolutely moreish and perfect for a Spring or Summer brunch!
Ingredients
Crumb Topping:
- ¾ cup plus 2 tablespoon 120g all-purpose flour
- ¼ cup 50g granulated sugar
- 2 tablespoon 30g packed light brown sugar
- 6 tablespoon 84g salted butter, melted (or add a pinch of salt with unsalted butter)
Cake Batter:
- 6 tablespoon 84g unsalted butter, melted
- ¾ cup 150g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- 2 large eggs at room temperature
- ⅓ cup 80ml sour cream
- 1 ⅓ cups 190g all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup 80ml milk
Strawberry Layer:
- 3 cups 420g chopped fresh strawberries
- 1 ½ tablespoon 13g all-purpose flour
- 1 tablespoon 12g granulated sugar
Instructions
- Preheat oven to 350°F. Line an 8x8-inch metal* baking pan with parchment paper leaving a 2-inch overhang at each side.*Note: if you use a glass baking dish, you will need to add another 10-20 minutes to the baking time.
- For the crumb topping, combine flour, both sugars and salt (if you’re using unsalted butter) in a medium bowl and whisk to blend evenly so that there are no lumps of brown sugar. Add melted butter to the dry ingredients and stir with a spoon until evenly combined, then toss with your fingertips to form large crumbs. Cover with a tea towel and set aside.
- For the cake batter, combine melted butter, sugar, vanilla in a medium mixing bowl and whisk until pale and fluffy-looking. Whisk in eggs one at a time until very light and creamy. Mix in sour cream. Sift flour, baking powder and salt into a small bowl and whisk to blend evenly. Add it to the wet mixture and fold it in by hand with a spatula until mostly incorporated. Pour in milk and fold it in until batter is evenly combined. Spread batter evenly into prepared pan.
- For the strawberry layer, combine flour with sugar and then sprinkle it over the strawberries. Toss it all together until strawberries are evenly coated and scatter evenly over the batter. Then, scatter clumps of crumb topping evenly on top to cover the strawberries.
- Bake for 40-50 minutes until the crumbs are lightly golden and the cake feels firm to the touch. A toothpick inserted into the center should comes out without any wet batter. Transfer to a wire rack and let cool for at least 30 minutes before serving.
