Fresh Strawberry Crumb Cake
Ingredients
For the strawberries:
- 1 cup diced fresh strawberries I like to dice them into ¼-inch pieces
For the crumble:
- 6 tablespoons butter I use salted
- ½ teaspoon baking powder
- ¾ cup all-purpose flour
- ¼ cup light brown sugar packed
- ¼ cup granulated sugar
For the cake batter:
- ¼ cup very soft butter I used salted
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ cups all-purpose flour
- ½ cup buttermilk see Café tips
For the optional drizzle/glaze:
- 1 cup powdered sugar
- 1-2 tablespoons half-and-half or milk
- ½ teaspoon vanilla extract or vanilla bean paste
Instructions
For the prep:
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Preheat the oven to 350˚F. Spray an 8-inch round cake pan (with sides that are at least 2 inches tall. If you pan is lower than 2 inches, use a 9-inch round cake pan) with baking spray. Line the bottom of the pan with a circle of parchment paper. Set aside.
For the strawberries:
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Place several thicknesses of paper towels onto a work surface. Transfer the diced strawberries to the paper towels and spread them out to a single layer. Top with several more layers of paper towels and press gently over the surface. Allow the berries to sit while you prepare the crumble topping and the cake batter.
For the crumble:
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Place the butter in a microwave-safe bowl and cook on high power for 1 minute or until melted. (I like to cover the bowl with a slightly damp paper towel to prevent any splattering.)
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Add the baking powder and stir to combine. Add the flour and sugars and stir with a fork until nice crumbles form. Set aside.
For the cake batter:
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Combine the soft butter and sugar in a medium-size bowl. Stir together until well combined. The mixture will be a little sandy at this point.
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Add the egg, vanilla and almond extracts and stir well for about 30 seconds until the mixture is nice and smooth and is slightly lighter in color.
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Add the baking powder and salt and stir until well combined. Add approximately ⅓ of the flour (no need to be exact) and stir until the flour is incorporated. Add half of the buttermilk and stir again, just until combined. Repeat this again then add the last ⅓ of the flour. Don’t over-mix at this point. You just want to stir until the flour disappears.
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Add the drained strawberries and stir gently to distribute them throughout the batter. (I like to reserve a few of the diced berries to peak through the crumb topping but this is optional.)
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Transfer the batter to the prepared pan and smooth the top.
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Scatter the crumbs over the top of the batter. Tuck in the reserved bits of berries randomly between the crumbs (if using).
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Bake for 35-45 minutes or until done in the center. You can test the doneness with a toothpick inserted into the center of the cake which should come out clean. The best way to test for doneness is with an instant thermometer which should read 200-210˚F (93-100˚C).
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Allow the cake to cool in the pan for 10 minutes then invert onto a plate and remove the pan. Invert a second time onto another clean plate so that the crumb side is up. Serve as is or with a sprinkle of powdered sugar. You can also drizzle it with the optional glaze.
For the optional drizzle/glaze:
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Combine all ingredients in a small bowl or glass measuring cup. Stir with a fork or small whisk until smooth and well combined. It should be very thick but pourable. If too thin add a bit more powdered sugar. If too thick, thin with a little more half-and-half or milk.
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Drizzle the icing back and forth over the crumb topping.
Recipe Notes
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.