Friday, 28 June 2013

Strawberry Streusel Cake

Streusel or strudel? Yes, I had to google this.

Streusel: The deliciously sugary, buttery crumb topping often used on coffee cakes and muffins.
Strudel: My childhood...

A.K.A. A dessert made with layers of thin pastry dough surrounding a fruit center.

(Honestly, I didn't even eat the strudel. It was all about that plastic pack of icing.)

Okay. Back to the strawberries.

I've decided it's officially summer when stands selling those little green baskets of berries begin to pop up roadside. Those imported monster-berries scavenged from the grocery store in the winter (how do they get so big?) don't compare to the tiny red gems of summer.

So, in honor of strawberry season, I present to you strawberry streusel cake! (NOT strudel cake. Which would be good, now that I think about it.) This recipe uses the muffin method to produce a fluffy, tender cake. Plus, the muffin method means no creaming step! I'll spend thirty minutes making icing, but I never want to take two minutes to cream butter and sugar. Maybe it has something to do with my 500-pound stand mixer. Or cleaning the beaters. Pesky things.

Strawberry Streusel Cake
Adapted from:


For the cake:
-1 and 1/2 cups flour
-3/4 cup granulated sugar
-1 and 1/2 teaspoons baking powder
-1/2 teaspoons baking powder
-1/2 teaspoon salt

-1/3 cup vegetable oil
-1 egg
-1/3 cup milk
-1/3 cup plain yogurt
-2 teaspoons vanilla extract

-1/2 cup finely chopped strawberries

For the crumb topping:
-1/4 cup granulated sugar
-3 tablespoons flour
-2 tablespoons butter, softened slightly
-1/2 teaspoon cinnamon

Preheat oven to 360F. Grease and flour an 8x8 inch square pan.

First prepare the crumb topping. In a small bowl, mix together sugar, flour and cinnamon. Using a fork or your hands, mix in the butter until the mixture has a "sandy" consistency and forms little clumps.

Next prepare the cake. In a large bowl, whisk together dry ingredients. In another bowl, mix together the wet ingredients.

Add the strawberries to the dry ingredients and mix gently until strawberries are coated with flour. Pour the wet ingredients to the dry mixture, and using a big spatula, fold the batter until just combined. Lumps are okay!

Pour the batter into the prepared pan and sprinkle the crumb mixture on top. Lightly press the crumbs into the cake.

Bake in the preheated oven for approximately 25 minutes, or until the cake is golden at the edge and a toothpick inserted in the center comes out with just a few crumbs.

Strawberry cream cheese icing:

In a small microwave-safe bowl, melt 3 tablespoons of cream cheese. Keep a close eye on it to avoid delicious cheese curdles.
Stir in 1 tablespoon strawberry jam. Add powdered sugar, a tablespoon at a time, to desired consistency and sweetness.

Question: what was your childhood breakfast like?


  1. Looks like a delicious sweet treat to have with a nice cup of tea!

    My memories of childhood breakfasts would definitely include my mum's crepes. So good!

    1. Mmm, I love crepes too. I remember the time we made Crepe Suzette, complete with flaming pan!

  2. One word for you - Yum!
    And, I love that you are a "pretend foodie". . . . Me too!

    1. Thanks, from one pretend foodie to another!