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Strawberry Crumb Cake

Mouthwatering Strawberry Crumb Cake in One Bowl

This Strawberry Crumb Cake is a delightful one-bowl recipe that perfectly blends the sweetness of strawberries with a buttery crumble topping.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup diced fresh strawberries pat dry to enhance the cake's texture
  • ¼ cup very soft salted butter adds richness to the cake
  • ¾ cup granulated sugar sweetens the cake beautifully
  • 1 large egg provides structure and richness to the batter
  • 1 teaspoon vanilla extract enhances the overall flavor
  • ¼ teaspoon almond extract optional, adds a lovely nutty flavor
  • 2 teaspoons baking powder primary leavening agent for a light and airy cake
  • ½ teaspoon kosher salt balances the sweetness
  • 1 ½ cups all-purpose flour forms the cake's structure
  • ½ cup buttermilk adds moisture and acidity for tenderness
For the Crumble
  • 6 tablespoons salted butter melted; infuses the crumble with richness
  • ¾ cup all-purpose flour forms the base of the crumble mixture
  • ¼ cup light brown sugar packed; adds depth of flavor to the crumble
  • ¼ cup granulated sugar sweetens and complements the crumble
  • ½ teaspoon baking powder helps create a light crumb texture
Optional Glaze
  • 1 cup powdered sugar sweetens and decorates the cake
  • 1-2 tablespoons half-and-half or milk adjusts the glaze's consistency
  • ½ teaspoon vanilla extract enhances flavor in the glaze

Equipment

  • 8-inch or 9-inch round cake pan
  • Mixing bowl
  • spatula
  • microwave-safe bowl
  • Paper Towels

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350˚F (175˚C) and prepare an 8-inch or 9-inch round cake pan by lightly spraying it with baking spray and lining the bottom with parchment paper.
  2. Spread 1 cup of diced fresh strawberries on paper towels and press gently to remove excess moisture.
  3. Melt 6 tablespoons of salted butter in a microwave-safe bowl. Mix in ½ teaspoon of baking powder, ¾ cup of all-purpose flour, ¼ cup of packed light brown sugar, and ¼ cup of granulated sugar until crumbly.
  4. In a large bowl, cream together ¼ cup of very soft salted butter and ¾ cup of granulated sugar until light and fluffy. Add 1 large egg, 1 teaspoon of vanilla extract, and ¼ teaspoon of almond extract, mixing until smooth.
  5. Sprinkle in 2 teaspoons of baking powder and ½ teaspoon of kosher salt. Gradually add 1 ½ cups of all-purpose flour and ½ cup of buttermilk in thirds, folding gently until just combined. Fold in strawberries.
  6. Transfer the batter to the prepared cake pan, spreading it evenly. Scatter the crumble mixture over the top and tuck in some extra strawberry pieces for decoration.
  7. Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean or the internal temperature is 200-210˚F (93-99˚C).
  8. Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate. Enjoy plain, dusted with powdered sugar, or drizzled with glaze.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 16gVitamin A: 300IUVitamin C: 5mgCalcium: 40mgIron: 0.5mg

Notes

Ensure strawberries are patted dry to avoid a soggy cake and use room temperature ingredients for optimal results.

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