Strawberry Crumb Cake With Vanilla Glaze Recipes

STRAWBERRY CRUMB CAKE WITH VANILLA GLAZE

Steps:

• Place the chopped strawberries in a small saucepan over medium-heat. Cook for 8-10 minutes, stirring frequently and using a wooden spoon to press down on them slightly, until the strawberries are very soft and their juices have been released. Place the cornstarch in a small bowl; whisk in the water and stir until evenly combined (be sure it's not clumpy). Add in the sugar and cornstarch mixture and continue to cook - and stir - for another 2-3 minutes, or until smooth and thick. If the cornstarch clumps up a little bit, simply use a wooden spoon to break it up. Remove pan from heat and transfer the filling into a small bowl; you should have about 1/2 cup of filling. Set aside to chill while you prepare the next steps.
• In a large bowl combine the sugar, flour, cinnamon, and butter; using two forks or pastry cutter, combine ingredients until the mixture is very crumbly and resembles a coarse meal. The crumbs should be pea-sized. Place mixture in the fridge or freezer until needed.
• Preheat oven to 350 degrees (F). Cut out a 9-inch round segment of parchment paper to line your cake pan with. Spray the pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pan and spray again. It's important to make sure every bit of pan and paper are sprayed so your cake doesn't get stuck. Set pan aside.
• In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the butter, both sugars, and vanilla extract; beat on medium speed until light and fluffy, about 5 minutes (don't skimp on time here!). Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.
• In a separate bowl, whisk together the flour, baking powder, baking soda and salt, mixing well to evenly combine the ingredients. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined; about 15 seconds. You should still see some lumps and dry streaks. Turn mixer off. Add in the sour cream and milk and using a rubber spatula, fold the ingredients into the mixture, mixing until everything is incorporated, but being sure not to overmix. Overmixing is very easy to do, and will result in a dry, dense cake.
• Pour the batter into the prepared pan and smooth the top. Spread the strawberry filling evenly on top of the batter, leaving a 1" boarder around the edges, then sprinkle on the crumb topping. Bake for 50 minutes, or until the crumb topping is golden and the cake is completely cooked through.
• Allow the cake to cool in the pan for 5 minutes before gently running a knife around the edges to loosen any stuck bits. Carefully turn the cake out onto a large plate, then turn it back over onto a cooling rack to cool completely. Once cooled, drizzle with vanilla glaze, slice, and serve.
• In a small bowl combine the confectioners' sugar, vanilla, and cream; whisk until smooth, adding more cream as needed to reach desired consistency. Drizzle over the cooled cake right before serving.

STRAWBERRY BUTTERMILK CRUMB CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square cake pan with enough parchment paper to have overhang on all sides.
• Mix together flour, sugar, baking powder, salt, and nutmeg in a large bowl until combined. Cut in butter until mixture resembles wet sand. Measure out 1 cup of the crumb mixture to use for the topping, and set aside.
• Add buttermilk, eggs, and vanilla to the dry ingredients. Mix just until there are no dry clumps of flour remaining. Fold in strawberries.
• Pour batter into the prepared pan and smooth into an even layer. Sprinkle 1 cup reserved crumb mixture evenly over the top.
• Place pan into the preheated oven and bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 60 to 65 minutes. Allow cake to cool completely in pan before carefully lifting out of the pan using the parchment overhang. Cut and serve.