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Strawberry Crumb Cake

Strawberry Crumb Cake
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Indulge in the delightful Strawberry Crumb Cake, a soft and tender treat that perfectly blends fresh strawberries with a buttery brown sugar crumb topping. Ideal for spring and summer gatherings, this cake is sure to become a favorite at brunches or as a sweet indulgence at home. With its moist texture and irresistible crumb layer, it’s not just a dessert; it’s an experience to savor.

Ingredients

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  • ¾ cup plus 2 tbsp all-purpose flour
  • ¼ cup granulated sugar
  • 2 tbsp packed light brown sugar
  • 6 tbsp salted butter (melted or add a pinch of salt with unsalted butter)
  • 6 tbsp unsalted butter (melted)
  • ¾ cup granulated sugar
  • 1 tsp pure vanilla extract
  • 2 large eggs (at room temperature)
  • â…“ cup sour cream
  • 1 â…“ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • â…“ cup milk
  • 3 cups chopped fresh strawberries
  • 1 ½ tbsp all-purpose flour
  • 1 tbsp granulated sugar

Instructions

  1. Preheat your oven to 350°F. Line an 8×8-inch metal baking pan with parchment paper, leaving a two-inch overhang on each side.
  2. For the crumb topping: Combine flour, both sugars, and salt (if using unsalted butter) in a medium bowl. Whisk until blended evenly to avoid lumps of brown sugar. Add melted butter to dry ingredients and stir until combined. Use your fingertips to toss until large crumbs form. Cover with a tea towel and set aside.
  3. For the cake batter: In a medium mixing bowl, combine melted butter, sugar, and vanilla extract. Whisk until pale and fluffy-looking. Add eggs one at a time, whisking until very light and creamy. Mix in sour cream until smooth. Sift flour, baking powder, and salt into a small bowl; whisk to blend evenly. Fold the dry mixture into the wet ingredients using a spatula until mostly incorporated. Pour in milk and fold until combined. Spread batter evenly into prepared pan.
  4. For the strawberry layer: In a separate bowl, combine flour with granulated sugar. Sprinkle this mixture over chopped strawberries. Toss together until strawberries are evenly coated. Scatter strawberries over the batter in the pan.
  5. Scatter clumps of crumb topping over strawberries to cover them fully. Bake for about 40–50 minutes until crumbs are lightly golden and the cake feels firm to touch. A toothpick inserted into the center should come out clean without any wet batter. Transfer to a wire rack to cool for at least 30 minutes before serving.

Nutrition

Find it online: https://juliataste.com/strawberry-crumb-cake/