Strawberry Crumb Cake
User Reviews
5.0
168 reviews
Excellent
Strawberry Crumb Cake
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This Fresh Strawberry Crumb Cake has a denser/rich texture that is perfect for both breakfast and dessert. Have it with coffee in the morning, or a scoop of vanilla ice cream in the evening.
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Ingredients
For Strawberry Sauce
- 2 cups strawberries ripe and fresh, sliced
- 2 tsp cornstarch dissolved in 1 TB water
- 3 TB granulated sugar
For Custard Layer
- 8 oz regular cream cheese
- ¼ cup granulated sugar
- 1 large egg
For Cake:
- 2 cups flour
- ⅔ cups granulated sugar
- ½ cup salted butter cold, sliced
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- 1 cup sour cream low-fat or fat free are fine
- 1 tsp pure vanilla extract
- fresh strawberries optional, or stabilized whipped cream, vanilla bean ice cream
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Instructions
For the Strawberry Sauce
- In a saucepan, add dissolved cornstarch, sugar, and strawberries. Stir to combine well and bring to a boil over medium-high heat.
- Immediately reduce to a simmer; stir frequently and simmer uncovered 6-8 minutes or just until thickened to a jam-like consistency.
For the Custard
- In a bowl, beat cream cheese and sugar on medium speed until smooth. Beat in egg until mixture is smooth. Set aside.
For the Cake
- Preheat oven to 350°with rack on lower middle position. Grease a 9-inch springform pan.
- In a large bowl, combine flour and sugar. Cut in butter with pastry cutter or mix with clean hands until only pea-sized lumps remain; mixture will be dry and crumbly. Reserve 3/4 cup for topping at the end. To the rest of the flour mixture, mix in baking powder, baking soda, and salt.
- In a separate bowl, gently whisk together the egg, sour cream and vanilla until combined; fold/stir sour cream mixture into flour mixture - it will still be lumpy, which is ok.
- Spread cake batter evenly into bottom of greased springform pan. Spread custard layer next, leaving a 1/2-inch border around edge of pan. Spoon strawberry sauce evenly over the top. Sprinkle with reserved 3/4 cup of crumb mixture on top.
- Place springform pan on a large baking sheet. Bake 50-60 minutes or until edges are golden and cake is puffed up. Cool completely before loosening sides of cake from pan - use a thin, sharp knife. Remove springform sides and place cake on desired platter. Serve at room temp or chilled.
Notes
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- Remember that your butter for the crumb topping should be cold. This is what gives the topping its crumbly texture.
- If you're using frozen strawberries, use them frozen or thaw/drain them. No need to slice frozen berries.
- This cake naturally has a slightly denser texture underneath the custard, but should remain tender and moist. Don't over-mix your cake batter; just mix until the ingredients are combined, or cake can become overly dense.
- Feel free to add freshly sliced strawberries on top of finished cake for garnish. Top with Stabilized Whipped Cream for a light whipped topping that won't become runny as it sits!
- This cake can be made ahead of time, covered airtight, and chilled until ready to serve.
Nutrition Information
Show Details
Calories
397kcal
(20%)
Carbohydrates
44.7g
(15%)
Protein
7.1g
(14%)
Fat
21.5g
(33%)
Saturated Fat
12.8g
(64%)
Trans Fat
0.4g
Cholesterol
92.6mg
(31%)
Sodium
297.1mg
(12%)
Fiber
1.3g
(5%)
Sugar
22.1g
(44%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 44.7g | 15% |
| Protein | 7.1g | 14% |
| Fat | 21.5g | 33% |
| Saturated Fat | 12.8g | 64% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 92.6mg | 31% |
| Sodium | 297.1mg | 12% |
| Fiber | 1.3g | 5% |
| Sugar | 22.1g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
168 reviews
Excellent
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