Strawberry Crumb Cake

This Fresh Strawberry Crumb Cake has a denser/rich texture that is perfect for both breakfast and dessert. Have it with coffee in the morning, or a scoop of vanilla ice cream in the evening.

Prep Time: 45

Cook Time: 50

Total Time: 1 35

Servings:

Ingredients

For Strawberry Sauce

2 cups strawberries, ripe and fresh, sliced
2 teaspoons cornstarch, dissolved in 1 TB water
3 tablespoons granulated sugar

For Custard Layer

8 oz regular cream cheese
¼ cup granulated sugar
1 large egg

For Cake:

2 cups flour
⅔ cups granulated sugar
½ cup salted butter, cold, sliced
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
1 cup sour cream, low-fat or fat free are fine
1 teaspoon pure vanilla extract
fresh strawberries, optional, or stabilized whipped cream, vanilla bean ice cream

Instructions

For the Strawberry Sauce

In a saucepan, add dissolved cornstarch, sugar, and strawberries. Stir to combine well and bring to a boil over medium-high heat.
Immediately reduce to a simmer; stir frequently and simmer uncovered 6-8 minutes or just until thickened to a jam-like consistency.

For the Custard

In a bowl, beat cream cheese and sugar on medium speed until smooth. Beat in egg until mixture is smooth. Set aside.

For the Cake

Preheat oven to 350°with rack on lower middle position. Grease a 9-inch springform pan.
In a large bowl, combine flour and sugar. Cut in butter with pastry cutter or mix with clean hands until only pea-sized lumps remain; mixture will be dry and crumbly. Reserve 3/4 cup for topping at the end.
To the rest of the flour mixture, mix in baking powder, baking soda, and salt.
In a separate bowl, gently whisk together the egg, sour cream and vanilla until combined; fold/stir sour cream mixture into flour mixture - it will still be lumpy, which is ok.
Spread cake batter evenly into bottom of greased springform pan. Spread custard layer next, leaving a 1/2-inch border around edge of pan. Spoon strawberry sauce evenly over the top. Sprinkle with reserved 3/4 cup of crumb mixture on top.
Place springform pan on a large baking sheet. Bake 50-60 minutes or until edges are golden and cake is puffed up.
Cool completely before loosening sides of cake from pan - use a thin, sharp knife. Remove springform sides and place cake on desired platter. Serve at room temp or chilled.

Notes

Remember that your butter for the crumb topping should be cold. This is what gives the topping its crumbly texture.
If you're using frozen strawberries, use them frozen or thaw/drain them. No need to slice frozen berries.
This cake naturally has a slightly denser texture underneath the custard, but should remain tender and moist. Don't over-mix your cake batter; just mix until the ingredients are combined, or cake can become overly dense.
Feel free to add freshly sliced strawberries on top of finished cake for garnish. Top with Stabilized Whipped Cream for a light whipped topping that won't become runny as it sits!
This cake can be made ahead of time, covered airtight, and chilled until ready to serve.

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Nutrition (per serving)

Course: Dessert

Cuisine: American

Diet: Vegetarian

Method: baking