Strawberry Crumble Cake
This delicious strawberry crumble cake is moist, light and easy to make!
Prep Time20 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 10 minutes mins
Servings: 10 slices
Calories: 497kcal
Crumbles
- 95 grams (⅔ cup) all-purpose flour, dip and sweep
- 70 grams (⅓ cup) granulated sugar
- 64 grams(¼ cup and ½ tablespoons) unsalted butter, melted*
- 90 grams (⅔ cup) roughly chopped almonds
Strawberry Filling
- 360 grams (2 cups) strawberries, chopped into small pieces**
- 24 grams (1 and ½ tablespoons) granulated sugar
- 2 teaspoons cornstarch
Cake Batter
- 245 grams (1 and ¾ cup) all-purpose flour, dip and sweep
- 2 and ½ teaspoon baking powder
- pinch of salt (optional)
- 2 large eggs, room temperature
- 155 grams (¾ cup) granulated sugar
- 115 grams (½ cup) unsalted butter, melted*
- 245 grams (1 cup) milk, room temperature
- 1 and ½ teaspoon pure vanilla extract
- 1 teaspoon pure almond extract***
Crumbles
Place the flour and sugar in a small-medium bowl and stir with a fork. Pour the melted butter and slowly stir with a fork. Add the chopped almonds into the mixture and stir with a fork. Set aside. If you are working in a hot environment, you can keep the mixture in the fridge to keep the butter cold.
Cake Batter
Place the flour, baking powder and salt (optional) in a medium bowl and stir with a whisk. Set aside.
Mix the eggs and sugar in a large bowl and whisk for almost 20 seconds until combined well. Add the melted butter, milk, vanilla extract and almond extract. Stir with a whisk.
Add the flour in two batches. In the first batch, you can use a whisk to mix and then continue with a spoon/spatula.
Pour the cake batter into the pan. Add the strawberries on top( you should keep the excess juice from the strawberry mixture in the bowl) and top with crumbles. Gently press to the crumbles with your fingers.
Bake for 50 minutes or until a toothpick that is inserted into the center of the cake comes out clean. Let the cake cool in the pan for at least 40 minutes before removing from the pan.
*I halfway melt the butter both for the cake and crumbles at the same time in a small pan. Once I remove it from the stove, I stir and it completely melts. Melting the butter halfway helps the butter cool fast.
**If the strawberries are very juicy, once I cut them into small pieces, I place them on a paper towel to remove any excess liquid.
***If you don't have almond extract or don't prefer using it, you can simply leave it out, this cake will still be delicious.
How to store at room temperature: Once completely cooled, you can keep the cake in an airtight container and store at room temperature for up to 2 days. Instead of using the lid, you can loosely cover the top of the cake with plastic film. This will let the crumbles get some air and keep their crunchiness.
How to store in the fridge/freezer: You can keep this cake in an airtight container and keep them in the fridge for up to 3-4 days. I suggest you slice the cake before placing in the freezer so the slices will thaw quickly. You can keep in the freezer for up to 2 months. You can thaw overnight in the fridge or on the counter. I also enjoy this cake while it is not completely thawed(I thaw at room temperature for 30 minutes and enjoy.)
The calorie information above is an estimate that is provided by an online nutrition calculator.
Calories: 497kcal | Carbohydrates: 60g | Protein: 10g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 134mg | Potassium: 271mg | Fiber: 4g | Sugar: 29g | Vitamin A: 546IU | Vitamin C: 21mg | Calcium: 155mg | Iron: 3mg