Strawberry Crumb Cake
A delightful cake featuring fresh strawberries and a crumbly topping, perfect for summer gatherings or as a comforting dessert.
Ingredients
Cake Batter Ingredients
- 2 cups all-purpose flour Consider using King Arthur Flour for reliable results.
- 2/3 cup granulated sugar Sweetness without overpowering the fruit.
- 5 teaspoons baking powder Ensures a fluffy cake; don’t confuse it with baking soda!
- 1 teaspoon kosher salt Elevates the overall flavor.
- 6 large eggs, room temperature Helps in achieving a moist cake.
- 1 cup vegetable oil For that rich, tender crumb.
- 2 pounds strawberries, washed, hulled, and diced The star of the show!
- 1 cup whole milk Creates a moist and buttery cake base.
Crumb Topping Ingredients
- 1 cup all-purpose flour For the crumb topping.
- 1/3 cup confectioners' sugar Adds a touch of sweetness and helps with the crumb texture.
- 1/2 cup unsalted butter, melted Consider using President brand for high butterfat content.
Milk Glaze Ingredients
- 1/4 cup unsalted butter For the glaze.
- 1/4 cup granulated sugar Sweetens the glaze.
- 1 cup confectioners' sugar For the glaze texture and sweetness.
- 1 tablespoon whole milk To achieve the right consistency for drizzling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
Mixing the Batter
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and kosher salt.
- In a separate small bowl, mix together the eggs and vegetable oil until well combined.
- Add the wet mixture to the dry ingredients and stir until just combined.
Adding Strawberries
- Gently fold in the diced strawberries into the batter.
- Pour the strawberry batter into the prepared baking dish, spreading it evenly.
Preparing the Crumb Topping
- In a medium bowl, whisk together the flour and confectioners' sugar.
- Stir in the melted unsalted butter until achieving a crumbly texture.
- Sprinkle the crumb topping evenly over the strawberry batter.
Baking the Cake
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out mostly clean.
Preparing the Milk Drizzle
- While the cake is baking, prepare the milk drizzle in a small saucepan by heating the milk, unsalted butter, and granulated sugar over medium heat until dissolved.
Finishing Touch
- When the cake is out of the oven, poke about 25-30 holes into it using a skewer, then pour the warm milk mixture over it.
- Allow the cake to cool completely.
Glazing
- For the glaze, whisk together confectioners' sugar and whole milk until smooth, then drizzle over the cooled cake.
Notes
For the best flavor, choose fresh strawberries and high-quality butter. This cake can be made a day in advance; just keep it covered to retain moisture. It also freezes well for up to 3 months.