Description
This bakery-worthy strawberry crumb cake combines a rich, buttery vanilla base with a sweet strawberry layer and thick, golden crumb topping. Sour cream makes the cake layer super plush and tender, and ripe fresh strawberries shine in a delicious homemade filling.
Ingredients
Strawberry Layer
- 2 1/2 cups (425 g) fresh sliced strawberries
- 3 Tbsp (38 g) granulated sugar
- 3 Tbsp (24 g) cornstarch
- 1 tsp lemon juice
- 1 Tbsp water
Crumb Topping
- 1 1/4 cups (175 g) all-purpose flour
- 1/2 cup (100 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 tsp (2 g) ground cinnamon
- 1/4 tsp salt
- 1/2 cup (112 g) unsalted butter, melted
Cake
- 1 1/2 cups (210 g) all-purpose flour
- 1 tsp (5 g) aluminum-free baking powder
- 1/2 tsp (3 g) baking soda
- 1/2 tsp (3 g) salt
- 1/2 cup (112 g) unsalted butter, at room temperature
- 3/4 cup (150 g) granulated sugar
- 2 tsp (8 g) vanilla extract
- 1 large egg (50 g), at room temperature
- 3/4 cup (180 g) sour cream, at room temperature
- 1/4 cup (60 g) milk, at room temperature
Instructions
- Preheat oven to 325°F and spray an 8-inch square baking pan lightly with nonstick spray. Line the pan with parchment paper.
- Make strawberry filling: Combine sliced strawberries, sugar, cornstarch, lemon juice, and water in a heavy saucepan. Cook over medium-high heat, stirring constantly, until the berries begin to soften and break down, and the texture is thick and jammy (about 3 minutes). Remove pan from the heat and set aside to cool.
- Make crumb topping: Combine flour, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl; add melted butter and toss mixture with a fork until incorporated and large crumbs form. Chill topping until needed.
- Make cake: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Beat butter, sugar, and vanilla in a large mixer bowl at medium speed until light and fluffy, about 3 minutes. Reduce speed to low and mix in egg until incorporated. Combine sour cream and milk in a small bowl. Beat in flour mixture in three additions, alternating with sour cream mixture (begin and end with flour mixture), just until incorporated.
- Spoon batter into prepared pan and smooth the top with an offset spatula. Tap sharply to reduce air bubbles. Top the batter with strawberry filling and sprinkle evenly with crumb topping.
- Bake crumb cake for 60 minutes or until crumb topping is golden and a toothpick inserted in the center comes out clean (no wet batter). Crumb cake is done baking when the internal temperature reaches 205 – 210°F. Transfer to a wire rack to cool completely.
- Lift parchment and place crumb cake on a cutting board. Cut into squares with a serrated knife.
- Store leftover crumb cake tightly covered with foil overnight, or wrap well and refrigerate for up to 2 days. Reheat in a warm oven (300°F) before serving.
Notes
Baking pan: Use an 8-inch square pan that’s at least 2.25 inches deep. If your 8-inch pan is shallow, use a 9-inch square pan to prevent overflow.
Freeze crumb cake: Wrap each slice tightly in plastic wrap and pop into a freezer bag for up to 2 months. When you’re ready to enjoy, reheat in a warm oven (325°F) for 15 minutes or until heated through before serving.