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Strawberry Crumb Cake

Strawberry Crumb Cake

Lightly spiced with cinnamon and cardamom, this strawberry crumb cake is an easy baked good to share with friends and family this strawberry season.
Yield: 9-inch square pan
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Course: Dessert, Snack
Cuisine: American
Keyword: strawberry crumb cake, strawberry coffee cake, crumb cake, fruit crumb cake
Servings: 16
Author: Maryanne Cabrera

Ingredients

Cake:

  • ½ cup unsalted butter, softened
  • cup granulated sugar
  • 2 large eggs
  • 1 ½ teaspoon pure vanilla extract
  • 1 ⅔ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup buttermilk

Strawberry Mixture:

  • 2 ⅓ cup fresh strawberries, hulled and chopped
  • 2 Tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cardamom

Crumbing Topping:

  • cup almond flour, or all-purpose flour
  • teaspoon turbinado sugar
  • ¼ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • teaspoon ground cardamom
  • 2 Tablespoons unsalted butter, cold

Instructions

  • Preheat oven to 350 degrees F. Line 9-inch square baking pan with parchment paper, allowing parchment to run up the sides and slightly over the baking pan. Grease with cooking spray and set side.
  • In a large mixing bowl cream together butter and sugar until smooth. Add eggs and vanilla. Mix until thoroughly incorporated.
  • In another bowl, whisk together flour, baking powder, baking soda, and salt. Add half of flour mixture into mixing bowl. Stir to combine. Add buttermilk and mix together. Add remaining flour mixture and continue to mix until there are no longer any dry streaks of flour. Batter will be thick.
  • Strawberry Layer: Toss strawberries in sugar, cinnamon, and cardamom. Set aside.
  • Crumb Topping: Whisk together flour, sugar salt, cinnamon, and cardamom. Using two forks cut butter into dry ingredients until mixture resembles coarse sand. Set aside.
  • Assembly: Spread half of cake batter in prepared cake pan. Distribute half of strawberry mixture (include any juices) on top. Spread remaining half of cake batter on top. Follow with remaining half of strawberry mixture. Evenly spread crumb topping over strawberry layer.
  • Bake for 30-35 minutes until a toothpick inserted in center of cake comes out clean. Allow cake to cool in pan for 15 minutes before slicing and serving. Dust with sifted powdered sugar, if desired.

Notes

  • Cake will be easier to slice when cooled to room temperature. 
  • Store leftover cake in an airtight container in the fridge. Use microwave or toaster oven to reheat. Alternatively, allow it to sit at room temperature until no longer cold. 
All images and text ©The Little Epicurean