Strawberry Crumb Cake

I am a strawberry lover and my kids love it too. After going strawberry picking and bringing home lots of strawberries, I am even more inspired to cook recipes using strawberries. This cake is one of my favourite and with trying the recipe 2-3 times,  I feel that my recipe is now perfect to be shared with my readers. This cake tastes divine and is a bliss, either eaten warm out of the oven or cold from the refrigerator.

Serves: makes one 8 x 8 x 1½ inch Square Pan

Ingredients:

Cake:

1 cup sifted all-purpose flour

½ cup sugar

1½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup milk

1 egg

2 tablespoons melted unsalted butter

1½ cups strawberries

Crumb Topping:

½ cup flour

½ cup sugar

¼ cup butter

½ teaspoon cinnamon (optional)

Directions:

1. Wash and cut the strawberries into small slices.
2. Sift all the dry ingredients in a large mixing bowl.
3. In a separate bowl, whisk all the wet ingredients. Beat for 2 mins until the mixture is light and fluffy.
4. Pour the wet ingredients into the dry ingredients bowl and mix well to form a lump free cake batter.
5. Grease a 8 inch baking pan.
6. Pour the cake batter into it and spread evenly.
7. Layer up strawberries on top of the batter.
8. For the crumb, mix the flour, sugar and butter to form coarse crumbs. Add in cinnamon if you please now.
9. Layer the crumbs over top of strawberries.
10. Preheat the oven on 375 F and bake for 35-40 mins until the crust is golden brown and needle comes out clean.
11. Cake is now ready to be served.

Tips:

This cake is itself a wholesome dessert but you can top it with vanilla ice cream to give an extra punch.

Store the unused cake in refrigerator in airtight container. Will be good for 4-5 days.