This Strawberry Crumble Cake combines a deliciously light and moist Butter Cake base, some fresh Strawberries and a crunchy Crumble topping. Perfect summer dessert, this Strawberry Crumble Cake is great for afternoon tea or to finish a meal.
100gr (1/2 cup)Caster Sugaror Fine White Granulated Sugar
3Eggsat room temperature
150ml (1/2 cup + 2 tablesp.)Heavy / Thickened Cream
1 1/2teasp.Vanilla Extract
225gr (1 1/2 cup)Plain / All-Purpose Flour
1 1/2teasp.Baking Powder
Wash, hull and cut the strawberries into small cubes. Set aside.
Place the Flour and Brown Sugar in a mixing bowl and stir to combine.
Add the cold Butter, cut into small cubes. Using your fingers (or a pastry cutter), create small crumbs by rubbing and working the butter into the dry ingredients. Set aside (see note 1).
Preheat your oven on 180'C/350'F. Line a 22 cm / 9 inch Springform Pan with baking paper and lightly grease the edges.
Place the very soft Butter and Caster Sugar in a large mixing bowl (or the bowl of your stand mixer fitted with the paddle attachment). Using a hand mixer, cream the butter and sugar together for about 5 minutes, or until light, pale and increased in volume (see note 2).
Add the Eggs one at the time, slowly mixing them in (see note 3).
Pour in the Cream and Vanilla Extract and mix to combine.
Sift in the Flour, Baking Powder and Salt. Mix in on the lowest speed and stop as soon as combined (see note 4).
Assembling the Cake
Pour the Butter Cake Batter into the Springform Pan. If needed, spread it out using the back of a spoon or a small offset spatula.
Top with the Strawberry Cubes, then cover with the Crumble topping.
Bake for 45 to 55 minutes, or until the tip of a knife (or skewer) comes out clean (see note 5). Leave to cool down completely before removing from the pan.
Yield: this cake was made in a 22 cm / 9 inch Springform Pan.
If it is hot in your kitchen - or preparing the crumble topping in advance - store the crumble in the fridge so that the butter remains cold.
To know it has been creamed enough, rub a little bit of the butter between your fingers. The sugar should be fully dissolved so you should't feel any grains of sugar.
Don't worry if the batter seem to curdle at this point, it will get back together once you add the flour.
It is really important to stop mixing as soon as you cannot see flour anymore to avoid overworking the batter, which would create a tough, drier cake.
As always, the exact baking time will depend on your oven. I recommend checking the cake after about 30 to 35 minutes and leave it to bake for longer if required.