Recipe | Strawberries and Cream Crumb Cake

strawberries and cream crumb cake recipe

Last week me and Steven had a little trip out and went strawberry picking at Brockbushes, a farm near us beside Corbridge, Northumberland. We've been here a couple of times before but always seem to be really unlucky with whats left, or we just go too late in the season! But this time we were spot on and came away with a huge basket of strawberries, they're honestly the best strawberries I've had! They're so sweet, plump and just picture perfect, so much nicer than ones from the supermarket!

strawberries and cream crumb cake recipe

With an abundance of strawberries at my disposal, I wracked my brain trying to think of a yummy recipe to include them in, something different from the norm. I decided on a strawberries and cream crumb cake. I can honestly say this is one of my all time favourite bakes, it's just so good! The strawberries come through so well and the cream cheese element compliments them amazingly! The crumbs and the glaze on top of the sponge just work so well! 

strawberries and cream crumb cake recipe

Ingredients - 

For the crumb topping - 
95g plain flour
50g packed light brown sugar
50g caster sugar
1 teaspoon ground cinnamon
90g unsalted butter, cold and cubed

For the sponge -
1 large egg, room temperature
60g butter, softened
120ml milk
3 teaspoons vanilla extract
190g self raising flour
134g caster sugar
2 teaspoons baking powder
1/2 teaspoon salt
8-10 fresh strawberries, sliced
220g cream cheese, softened to room temperature
50g caster sugar

For the vanilla glaze -
50g icing sugar
30ml milk
1/2 teaspoon vanilla extract

Method - 

1. Preheat the oven to 160 degrees C/Gas Mark 3. Grease and line an 8 or 9 inch springform cake tin. Set aside.

2. Make the crumb topping: Combine the flour, brown sugar, caster sugar, and cinnamon together in a medium bowl. Cut the butter into the mixture and mix with hands until it resembles coarse crumbs. Set in the refrigerator until ready to use. This crumb mixture must be chilled.

3. Make the cake: In a large bowl beat the softened butter and sugar together until light and fluffy. Add the egg, milk and 2 teaspoons vanilla extract and beat until thoroughly mixed. Add the flour, baking powder, and salt until combined. Pour into the prepared baking tin and smooth over. 

4. In a medium bowl, beat the cream cheese on high speed until smooth. Add remaining 1 teaspoon of vanilla extract and 50g caster sugar and beat until combined. Spread over the cake batter.

5. Layer with sliced strawberries in a spiral pattern. Top with the crumb topping and gently press the topping into the batter.

6. Bake for 50-55 minutes, or until a toothpick inserted in the center of the cake comes out free of cake crumbs. Cover the cake with foil after 40 minutes to help avoid the top from browning too much. Allow to cool in the tin on a wire rack for at least 15 minutes before turning out.

7. Make the glaze: Whisk the icing sugar, milk, and vanilla together and drizzle over the cake.


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