Strawberry crumb cake

Strawberry crumb cake

Based on 59 ratings

Difficulty

Easy 👌
25
min.
Preparation
50
min.
Baking
0
min.
Resting

Ingredients

Servings2
75 g
strawberries
53⅓ g
butter (divided)
55 g
sugar (divided)
55 g
flour (divided)
8⅓ g
rolled oats
¼ tsp
salt (divided)
vanilla bean
tsp
baking powder
eggs
butter for greasing
MetricImperial

Utensils

oven, square baking pan (20 x 20cm/8 x 8 in.), large bowl, whisk, parchment paper,, rubber spatula, cutting board, knife, 2 large bowls

How-To Videos

how-to-prepare-a-cake-pan

How to Prepare a Cake Pan

how-to-scrape-a-vanilla-bean

How to scrape a vanilla bean

2-ways-to-hull-strawberries

2 ways to hull strawberries

how-to-test-a-cake-for-doneness

How to test a cake for doneness

Nutrition per serving

Cal444
Protein5 g
Fat23 g
Carb53 g
  • Step 1/4

    Preheat oven to 180°C/350°F. Butter the baking pan and line with parchment paper, letting a couple of inches hang over the sides for easy cake removal from the pan later. Butter the parchment paper lightly, too. To make the crumb topping, whisk together sugar, flour, oats, and salt. Add butter and use your fingers or a food processor to pulse until large clumps form. Refrigerate until ready to use.
    • 16⅔ g sugar
    • 16⅔ g flour
    • 8⅓ g rolled oats
    • tsp salt
    • 16⅔ g butter (melted)
    • butter for greasing
    • oven
    • square baking pan (20 x 20cm/8 x 8 in.)
    • large bowl
    • whisk
    • parchment paper,

    Preheat oven to 180°C/350°F. Butter the baking pan and line with parchment paper, letting a couple of inches hang over the sides for easy cake removal from the pan later. Butter the parchment paper lightly, too. To make the crumb topping, whisk together sugar, flour, oats, and salt. Add butter and use your fingers or a food processor to pulse until large clumps form. Refrigerate until ready to use.

  • Step 2/4

    To make the strawberry layer, roughly chop strawberries. Combine strawberries, sugar, and flour in a large bowl. Set aside.
    • 75 g strawberries
    • 5 g sugar
    • 6⅔ g flour
    • large bowl
    • rubber spatula
    • cutting board
    • knife

    To make the strawberry layer, roughly chop strawberries. Combine strawberries, sugar, and flour in a large bowl. Set aside.

  • Step 3/4

    For the cake, split and scrape the vanilla bean. Whisk together flour, baking powder, salt, and vanilla bean seeds. In a separate bowl or the bowl of a stand mixer, beat together butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in flour mixture until combined.
    • vanilla bean
    • 31⅔ g flour
    • tsp baking powder
    • tsp salt
    • 36⅔ g butter
    • 33⅓ g sugar
    • eggs
    • 2 large bowls
    • whisk
    • cutting board
    • knife

    For the cake, split and scrape the vanilla bean. Whisk together flour, baking powder, salt, and vanilla bean seeds. In a separate bowl or the bowl of a stand mixer, beat together butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in flour mixture until combined.

  • Step 4/4

    Transfer batter to prepared pan, spread strawberry mixture over it, then top with crumb topping. Bake for approx. 50 min., or until golden and a toothpick inserted in the center comes out clean. Let cool completely before slicing. Enjoy!
    • oven
    • rubber spatula

    Transfer batter to prepared pan, spread strawberry mixture over it, then top with crumb topping. Bake for approx. 50 min., or until golden and a toothpick inserted in the center comes out clean. Let cool completely before slicing. Enjoy!

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