This Strawberry Crumble Cake offers a perfect blend of soft, airy sponge and a deliciously crunchy topping, dotted with fresh strawberry pieces that add a burst of juiciness. The cake itself is light and fluffy, made with a combination of all-purpose and potato flours, enriched with a delicate sweetness from the sugar and a hint of richness from the oil. The crumble topping provides a buttery contrast, making each slice irresistibly inviting.
Why You'll Love This:
This cake combines the simple pleasures of a soft sponge with the rustic appeal of a crumble topping, enhanced by the fresh, tangy flavor of strawberries. The textural contrast between the moist cake and the crispy topping makes each bite satisfying. This dessert is not overly sweet, making it perfect for those who appreciate a dessert that balances sweetness with the natural tartness of strawberries.
Perfect Occasion:
Ideal for afternoon teas, brunches, or as a comforting treat to enjoy any time, this cake is versatile enough for casual gatherings yet elegant enough to serve at more formal events. It's a fantastic choice for spring and summer when strawberries are in peak season, but you can also adapt it to other seasons with different fruits.
Decoration Tips:
For a beautiful presentation, you can dust the cake with powdered sugar once it has cooled or serve each slice with a dollop of whipped cream. Garnishing with additional fresh strawberries and mint leaves not only adds to its visual appeal but also enhances its fresh, fruity flavor.
Ingredients:
- For the Cake:
- 6 medium eggs
- 240 g of sugar
- A pinch of salt
- 240 g of all-purpose flour
- 80 g of potato flour
- 2 teaspoons of baking powder
- 90 g of canola oil
- Fresh strawberries, small pieces for topping
- For the Crumble Topping:
- 100 g of all-purpose flour
- 100 g of sugar
- 80 g of cold butter (82% fat content)
- Begin by preheating your oven to 180°C and lining a 20x35 cm baking tray with parchment paper.
- In a large mixing bowl, whisk the eggs with sugar and a pinch of salt until the mixture is very fluffy.
- In a separate bowl, mix together the all-purpose flour, potato flour, and baking powder.
- Gradually add the oil to the egg mixture, alternating with the dry ingredients, mixing well after each addition.
- Pour the batter into the prepared baking tray. Press small pieces of strawberries into the top of the batter.
- For the crumble, combine the flour, sugar, and cold butter in a bowl. Rub together with your fingers until the mixture resembles coarse crumbs. Sprinkle this over the batter and strawberries.
- Bake for about 40 minutes or until the crumble is golden and a toothpick inserted into the cake comes out clean.
Enjoy this Strawberry Crumble Cake, a perfect treat that offers a delightful combination of fluffy cake, juicy strawberries, and crunchy topping in every slice!