Last week strawberries were on sale at the market; so I bought a few cartons. I ate some with my oatmeal for breakfast. I dipped some in chocolate.
And I used the rest to make this delicious Strawberry Crumb Cake I found on Gingerbread Bagels.
I was a bit nervous at first to try this cake since my husband is not a huge fan of cooked fruit…but he loved it. The strawberries make the cake extra moist and the crumb topping is just perfect…not too sweet. I know I will be making this cake again.
Strawberry Crumb Cake
(adapted from Gingerbread Bagels)
1 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 cup sliced strawberries
6 Tablespoons unsalted butter, at room temperature
3/4 cup sugar
2 large eggs, at room temperature
1 teaspoon orange zest
1 teaspoon vanilla extract
2/3 cup sour cream (full fat)
1/4 cup sugar
1/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup unsalted butter, melted
1 1/3 cup all purpose flour
Sift together the cake flour, baking powder, kosher salt and baking soda. Set aside.
In a large mixing bowl with the paddle attachment, (a handheld mixer works too) mix together the unsalted butter and sugar. Add in the eggs, one at a time.
Add in the orange zest along with the vanilla extract and the sour cream. Mix to combine.
Slowly add in the dry ingredients. Mix until almost combined.
Using a spatula, fold the ingredients together. Add the sliced strawberries and fold them in.
Spread the batter into a lightly greased 10 inch round cake pan. Set aside while you make the crumb topping.
Combine the packed light brown sugar, sugar, ground cinnamon and ground nutmeg. Mix together.
Pour in the melted butter and combine. Add in the flour and stir. At this point, use yours hands to mix the crumb topping together.
Sprinkle the topping evenly over the cake.
Bake at 350 degrees for 40-50 minutes or until a knife comes out clean.