Strawberry Crumble Cake

Ingredients:

For the Cake

• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 1 ½ cups fresh strawberries, chopped

For the Crumble Topping

• ½ cup all-purpose flour
• ⅓ cup brown sugar
• ¼ cup cold unsalted butter, cubed
• Pinch of salt

Instructions:

1. Preheat the Oven
   Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan.
2. Prepare the Crumble Topping
   In a small bowl, combine flour, brown sugar, and salt. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs. Refrigerate until ready to use.
3. Mix Dry Ingredients
   In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
4. Make the Cake Batter
   In a large bowl, cream the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
   Add the sour cream and mix until smooth.
5. Combine and Fold
   Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the chopped strawberries.
6. Assemble
   Spread the batter evenly into the prepared pan. Sprinkle the crumble topping evenly over the batter.
7. Bake
   Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Cool and Serve
   Allow the cake to cool for at least 15 minutes before slicing and serving.

Serving Tips

• Serve warm or at room temperature
• Delicious with whipped cream or vanilla ice cream
• Perfect for brunch spreads or dessert tables

Variations

• Substitute blueberries or raspberries for strawberries
• Add lemon zest to the batter for a bright citrus note
• Drizzle with a simple vanilla glaze for extra sweetness