Eating a crumble cake is such a comforting enjoyment for me. I even have a specific way in which I enjoy my crumble cake. I like to serve it on a lovely vintage floral pattern plate slightly warmed with a cup of tea while I stare out of my window taking in the beauty of the day.
During summer, I love to play around with one of my favorite one layer cakes by adding in seasonal fruit to perk it up a bit. That’s where this glorious Strawberry Crumble Cake comes in. This summer crumble cake is all about flavor and texture: a super duper moist and tender which makes each bite so luscious, some fresh and sweet strawberries and a deliciously crunchy crumble topping. This cake is so darn good that it could really stand on its own with no αssistance whatsoever. It is great for afternoon tea or to finish a meal!
The easiest and the nicest cake with fresh strawberries and crunchy crumble. But you can swap strawberries for any other soft fruit or even apples and you’ll be baking this one cake all summer long.
For the cake:
1 teaspoon baking powder
2 teaspoons baking soda
1/4 teaspoon ground cardamom
1 1/2 cups + 1 tablespoon all purpose flour
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
1/2 cup superfine almond flour
8 ounces full-fat sour cream
1/2 teaspoon kosher salt
2 large eggs
1 cup oil
2 teaspoons vanilla extract
1 cup finely chopped fresh strawberries
For the crumble toppings:
1 1/2 teaspoons ground cinnamon
1 cup all purpose flour
1/2 cup salted b͎u͎t͎t͎er, melted
2/3 cup granulated sugar
powdered sugar, strawberries
Preheat your oven to 350°F. Line a 10-inch springform pan with baking paper and lightly grease the edges. Set aside.
In a large bowl, whisk together 1 1/2 cups of the all purpose flour, sugar, baking soda, almond flour, baking powder, salt, cinnamon, and cardamom until thoroughly combined.
In the bowl of your stand mixer, beaт together the eggs, oil, sour cream, and vanilla extract until fully combined.
Pour the wet ingred͎i͎e͎nts into the flour mixture and fold with a rubber spatula until just combined.
Then mix the chopped strawberry pieces with the remaining 1 tablespoon of all purpose flour in a small bowl until the strawberry pieces are coated well in the flour.
Fold it into the bowl with the cake batter to combine.
Spread the cake batter into the prepared baking pan, even out the top with the spatula.
To make the crumble topping:
Whisk together the flour, sugar, and cinnamon in a bowl until mixed.
Drizzle melted b͎u͎t͎t͎er over flour mixture and stir together with a fork until crumbs form.
Sprinkle evenly the crumb topping all over the top of the cake.
Bake for 45 – 50 minutes until the crumble starts to brown slightly and a skewer inserted in the middle of the cake comes out clean.
Cool for 15 minutes on a wire rack, run a pastry knife along the outer edge and carefully remove the springform.
Dusting the top with powdered sugar for extra yumminess. Another fave way to enjoy this strawberry crumb cake is to top it with a little cool whip or whipped coconut cream, truly magical. And then a finish of some whole strawberries for more pizzazz.
Slice into wedges and serve the cake warm.