Strawberry crumb cake

Strawberry crumb cake

16 ratings

Jenny, Musician and Media Producer


„This cake is very straight forward to make, and the result is impressive—moist with a crisp topping!“

Difficulty

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

Ingredients

Servings:-12+
450 g
strawberries
320 g
butter (divided)
330 g
sugar (divided)
330 g
flour (divided)
50 g
rolled oats
½ tsp
salt
1
vanilla bean
1 tsp
baking powder
4
eggs
butter for greasing
Metric
Imperial
  • 450 g strawberries
  • 320 g butter (divided)
  • 330 g sugar (divided)
  • 330 g flour (divided)
  • 50 g rolled oats
  • ½ tsp salt
  • 1  vanilla bean
  • 1 tsp baking powder
  • 4  eggs
  • butter for greasing

Utensils

  • 4 large bowls
  • square baking pan (20x20 cm / 8x8 in.)
  • oven
  • whisk
  • parchment paper
  • rubber spatula
  • cutting board
  • knife

Enjoy with

Cappuccino
We recommend enjoying this crumble with a frothy cappuccino.

Nutrition per serving

Cal
444
Protein
5g
Fat
23g
Carb
53g

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.
  • 100 sugar
  • 100 flour
  • 50 rolled oats
  • ½ tsp salt
  • 100 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. Ccombine strawberries, sugar, and flour in a large bowl. Set aside.
  • 450 strawberries
  • 2 tbsp sugar
  • 40 flour
  • large bowl
  • rubber spatula
  • cutting board
  • knife

To make the strawberry layer, roughly chop strawberries. Ccombine 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.
  • 1 vanilla bean
  • 190 flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 220 butter
  • 200 sugar
  • 4 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!