Thursday, October 13, 2011

Strawberry Streusel Cake

It’s been almost 2 weeks since I last went inside my bakery (that is my kitchen haha) so today, despite my attempts to stay clear off sweets, I decided to bake and just feed my family haha.  I went for something easy today – Strawberry Streusel Cake.  Also I have leftover strawberries that i do not want to put to waste so here goes…

For the Streusel Topping-
  • 1/3 cup (45 grams) all purpose flour
  • 1/3 cup (65 grams) granulated white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (56 grams) cold unsalted butter, cut into pieces
For the Cake Batter-
  • 1 cup (130 grams) all purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature
  • 1/2 cup (100 grams) granulated white sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup (80 ml) skimmed milk
  • 2 cups fresh strawberries
To Make the cake –
  1. Preheat oven to 350 degrees F (177 degrees C).  Butter, or spray with a nonstick vegetable spray, an 8 x 8 inch (20 x 20 cm) square pan or an 8 inch (20 cm) round cake pan.
  2. For streusel topping:  In a large bowl, mix together the flour, sugar, and ground cinnamon.  Cut in the butter with a pastry blender or fork until it resembles coarse crumbs.  Set aside while you make the cake batter.
  3. In a separate bowl whisk together the flour, baking powder, and salt.  Set aside.
  4. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth.  Add the sugar and beat until light and fluffy.  Add the egg and vanilla and beat until incorporated.  Add the flour mixture, alternately with the milk, and beat only until combined.  Spread the batter onto the bottom of the prepared pan, smoothing the top with an offset spatula.
  5. Evenly arrange the strawberries on top of the cake batter and then sprinkle with the streusel topping.
  6. Bake for about 40 – 50 minutes or until a toothpick inserted in the center of the cake comes out clean.  Remove from oven and place on a wire rack to cool slightly.
Serve warm or at room temperature.
Yield – Makes 9 servings.
The Making of my first strawberry streusel –
Flour mixture –
Strawberry Filling –
Cake Batter -
Before it hits the oven –
Finished Product!

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