Strawberry Crumble Cake
This summer has been very busy for us. We moved to a new apartment after a long time hunting for a new place. While moving is usually tiring for everyone, moving with a baby around is another level. And to make things worst, we all got sick after moving to the new place. Luckily, we had Nico’s parents to help us out. When things get really busy like this summer, it’s always nice to have easy and quick recipes to boost the troops. After all, what’s better than a nice meal after a long day of work?
Strawberry Crumble Cake is one of those simple recipes. Like its name implies, it’s half cake half crumble. The bottom is more cake like while the top resembles crumble (perfect if you prefer cakes but your husband favors crumble), with a fruit layer in the middle. I have been making it all summer using different kinds of berries each time. I like strawberries but I found blueberries worked just as well. Of course, you can go with your preferred fruits. I also sprinkle the top with almond flakes to make it a bit more interesting.
Strawberry Crumble Cake
Ingredients
Crumble
- 1 cup all-purpose flour
- 1/2 cup barley flour
- 1/2 tsp baking powder
- 113g cold salted butter, cut in cubes
- 1/3 cup granulated sugar
- 1 egg
- 15g toasted almond flakes
Filling
- 4 cups chopped strawberries
- 1/4 cup granulated sugar
- 1 tbsp + 1 tsp corn starch
- 1/2 lemon, juiced
Instructions
- Preheat oven to 375F. Grease the baking pan.
- Toast almond flakes in a heated pan on medium low heat until lightly golden.
- Place strawberries, sugar, corn starch and lemon in a medium bowl, gently mix to combine and set aside.
- Place all purpose flour, almond flour, baking powder, sugar in a large bowl. Mix to combine. Add beaten egg and cold butter to the flour mixture.
- Use a pastry blender to mix the ingredients. It should be crumbly and hold together when pressed.
- Take 2/3 of the flour mixture and press firmly into the baking pan.
- Pour the strawberry filling into the pan.
- Sprinkle the rest of the flour mixture over the filling and top with almond flakes.
- Bake for 40-50 minutes, until the top is lightly golden and filling is bubbly.
- Serve at room temperature.
