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Strawberry Crumb Cake

This Strawberry Crumb Cake is a nostalgic treat that combines moist cake and fresh strawberries, topped with a crumbly, buttery topping for a delightful summer dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 2 cups 2 cups (250 g) all-purpose flour Use a high-protein flour for better structure
  • 2/3 cup 2/3 cup (133 g) granulated sugar Organic sugar can enhance flavor
  • 5 teaspoons 5 teaspoons baking powder Fresh baking powder is essential for a fluffy rise
  • 1 teaspoon 1 teaspoon kosher salt Enhances flavor; fine salt can be used in a pinch
  • 6 large 6 large eggs, room temperature Bringing eggs to room temp helps them blend smoothly
  • 1 cup 1 cup (218 g) vegetable oil Can substitute with melted coconut oil for a different flavor
  • 2 pounds 2 pounds strawberries, washed, hulled, and diced (about 5 cups)
Crumb Topping
  • 1 cup 1 cup (125 g) all-purpose flour
  • 1/3 cup 1/3 cup (42 g) confectioners' sugar
  • 1/2 cup 1/2 cup (1 stick / 113 g) unsalted butter, melted
Finishing Touches
  • 1 cup 1 cup (245 g) whole milk Full-fat milk contributes to the richness
  • 1/4 cup 1/4 cup (1/2 stick / 57 g) unsalted butter
  • 1/4 cup 1/4 cup (50 g) granulated sugar
  • 1 tablespoon 1 tablespoon whole milk To reach desired consistency

Method
 

Preparation
  1. Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
  2. In a large mixing bowl, whisk together 2 cups (250 g) all-purpose flour, 2/3 cup (133 g) granulated sugar, 5 teaspoons baking powder, and 1 teaspoon kosher salt until well blended.
  3. In a small bowl, combine 6 large eggs and 1 cup (218 g) vegetable oil; stir until completely incorporated.
  4. Pour the egg and oil mixture into the dry ingredients, mixing just until combined. Gently fold in the diced strawberries.
  5. Pour the batter into your prepared baking dish, smoothing it out into an even layer.
Making the Crumble Topping
  1. In a medium bowl, whisk together 1 cup (125 g) all-purpose flour and 1/3 cup (42 g) confectioners' sugar.
  2. Stir in 1/2 cup melted unsalted butter until you have a crumbly mixture. Sprinkle this evenly over the top of the cake batter.
Baking
  1. Bake in your preheated oven for 55-60 minutes, until a toothpick inserted in the center comes out mostly clean.
  2. In the last few minutes of baking, combine 1 cup (245 g) whole milk, 1/4 cup (1/2 stick / 57 g) unsalted butter, and 1/4 cup (50 g) granulated sugar in a small saucepan over medium heat. Stir until dissolved and remove from heat.
  3. Take the cake out of the oven and immediately insert a skewer in the top, making 25-30 spaced holes all the way through.
  4. Pour the warm milk mixture evenly over the hot cake, allowing it to soak in.
Finishing Touches
  1. Allow the cake to cool completely in the pan.
  2. Whisk together 1 cup (125 g) confectioners' sugar and 1 tablespoon whole milk until smooth, adjusting with more milk if necessary.
  3. Drizzle the icing over the cooled cake.

Notes

Ensure your butter and eggs are at room temperature for even mixing. Store any leftover cake covered at room temperature for up to 2 days or in the refrigerator for 4-5 days. To enjoy it longer, freeze in an airtight container for up to 3 months.