Warm Strawberry Crumb Cake Recipes
FRESH STRAWBERRY CRUMB CAKE
Make and share this Fresh Strawberry Crumb Cake recipe from Food.com.
Provided by Recipe Junkie
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Sift together flour, sugar, baking powder and soda.
- Beat together egg, buttermilk and vanilla.
- Stir in butter.
- Pour into flour mixture, mixing until smooth.
- Spread batter into a buttered 9" round cake pan.
- Combine crumb topping ingredients.
- Cover batter with sliced strawberries and sprinkle with crumb topping.
- Bake at 375 for 40-45 minutes.
- Serve warm with whipped cream.
WARM STRAWBERRY CRUMB CAKE
Yummm, a perfect Spring or Summer dessert! This recipe tops fresh strawberries with a batter that produces an airy cake and a wonderful crisp crust. The fruit becomes almost jam-like. The fruit filling can also be made with a combo of berries, including blackberries, raspberries, etc. The vanilla bean in the filling is very nice, but pure vanilla extract can be subsituted. I serve this warm with vanilla ice cream. This is adapted from Food & Wine magazine. Hope you enjoy!
Provided by Scoutie
Categories Breads
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Filling:.
- Preheat the oven to 350°.
- In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla seeds and let stand until the berries release some of their juices, about 30 minutes.
- Pour the fruit filling into a 9-by-13-inch glass or ceramic baking dish set on a sturdy baking sheet.
- Crumb Topping:.
- In a medium bowl, mix all of the ingredients with your fingers until a coarse meal forms; press into small clumps.
- Cake:
- In a medium bowl, whisk the flour with the baking powder and salt.
- In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well between additions.
- Beat in the vanilla extract and scrape down the bowl.
- Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk.
- Spoon the batter over the fruit filling, spreading it to the edge, sprinkle with the crumb topping.
- Bake in the center of the oven for 1 hour and 15 minutes, until the fruit is bubbling, the crumb topping is golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached.
- Transfer to a rack to cool slightly.
- Serve the crumb cake warm or at room temperature.
- Make Ahead:.
- The crumb cake can be refrigerated overnight. Serve warm or at room temperature.
CRUMB-TOPPED STRAWBERRY COFFEE CAKE
"With two busy children, I like to have recipes that get me out of the kitchen fast," notes Rose Palsgrove of Piqua, Ohio. "Our neighboring town hosts a strawberry festival every June, so strawberry recipes are popular in our area. This one is simple and delicious. Serve it warm.
Provided by Taste of Home
Time 55m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Top with strawberries., For topping, combine flour and sugar in a bowl; cut in butter until crumbly. Stir in pecans if desired; sprinkle over strawberries., Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.
Nutrition Facts : Calories 254 calories, Fat 9g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 312mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
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2009-09-24 Step 1 Make the Filling: Preheat the oven to 350°. In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla seeds and let stand …
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- Make the Filling: Preheat the oven to 350°. In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla seeds and let stand until the berries release some of their juices, about 30 minutes. Pour the fruit filling into a 9-by-13-inch glass or ceramic baking dish set on a sturdy baking sheet.
- Meanwhile, Make the Crumb Topping: In a medium bowl, mix all of the ingredients with your fingers until a coarse meal forms; press into small clumps.
- Make the Cake: In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well between additions. Beat in the vanilla extract and scrape down the bowl. Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk.
- Spoon the batter over the fruit filling, spreading it to the edge. Sprinkle with the crumb topping. Bake in the center of the oven for 1 hour and 15 minutes, until the fruit is bubbling, the crumb topping is golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Transfer to a rack to cool slightly. Serve the crumb cake warm or at room temperature.
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- Preheat the oven to 350°F. In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry, and vanilla extract. Pour the fruit filling into a greased 9-by-13-inch glass or ceramic baking dish and set it on a sturdy baking sheet.
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