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Strawberry Almond Crumb Cake is a refreshing & light spring or summer cake that goes perfectly with a cup of coffee.
It’s not often that I bake with white flour, white sugar and butter, so when I do it’s a real treat for everyone around me.
Especially my family, ya all know how they’re such a tough crowd to please.
This year for my brother’s birthday I baked a simple vanilla cake and topped it off with sliced strawberries and an almond crumble top.
Everyone loved this Strawberry Almond Crumb Cake, especially my mom, and so much so that she froze the leftovers for another day.
This cake isn’t too sweet. The strawberries add sweetness with a little tartness, and additionally I didn’t go too crazy on the sugar and butter amounts.
The perfect spring or summer cake, and just in time for Mother’s Day!
Hope you guys love it as much as my family and I did, especially my mom!
Strawberry Almond Crumb Cake
Strawberry Almond Crumb Cake is a refreshing & light spring or summer cake that goes perfectly with a cup of coffee.
INGREDIENTS
for the cake
- 1 1/2 cups white flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, room temperature
- 1/2 cup sugar
- 1 egg
- 1/2 cup milk
- 1 1/2 cups fresh strawberries, sliced
for the crumb
- 1/4 cup white flour
- 1/4 cup white sugar
- 2 tbsp unsalted butter
- 1/3 cup sliced almonds
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Grease a round 9″ baking tray with butter and a dusting of flour. Remove excess flour.
- Slice strawberies. Set aside.
- In a medium bowl, combine the dry ingredients… white flour, baking powder, and salt. Stir around. Set aside.
- In a separate bowl, combine the wet ingredients… 1/4 cup butter, sugar, and egg.
- Cream with an electric mixer until well combined… around 3 minutes.
- Now alternate adding between the dry and wet ingredients, starting and ending with dry. So here we are starting with the dry.
- And then the wet.
- Your batter is done.
- Pour the batter into the baking tray.
- Layer the strawberries on top of the batter.
- Make the crumb mixture by combining the flour, sugar, almonds and butter in a bowl. Mix with your hand.
- Top the lined strawberries with the crumb mixture.
- Into the oven for 30-35 minutes. Start checking at 30 minutes.
- Done!
- Goes perfectly with a cup of tea/coffee. Enjoy!
Nutrition
Serving: 1g | Calories: 197kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 130mg | Potassium: 88mg | Fiber: 1g | Sugar: 14g | Vitamin A: 215IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 1mg
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
Had a few strawberries that I needed to use up and was craving dessert that wasn’t pancakes. Came across this recipe and as usually Nisha killed it. This came out so well!!! Loved it. ❤️
Happy Blessed Birthday ?. I love how fresh this cake looks . I love how you cut back on the butter . This is the most amazing crumb cake I’ve ever seen . I like how you make it with fresh strawberries
Awww.. thanks Jhiane. This cake was amazing! Yes, definitely cut back on butter, but still has a decent amount. Hope you try it. 🙂
BTW the new format is hard to look for old recipes. I like the old dropdown menu. I can click on random month in one go.
On the right there is an archives dropdown, you can search old recipes there by month. Thanks!!!
See. Butter cakes are the best!
BTW, look at this: https://www.cdc.gov/pcd/issues/2014/13_0390.htm#table2_down
Yup 🙂
This looks incredible! My mom (and I) would love it, too!
Thanks.. it was delicious and lightened up. My mom loves cakes without frosting.