Strawberry Crumb Cake
Strawberry Crumb Cake
Some call it coffee cake and others crumb. It can be confusing because coffee cake really refers to the style of cake with a crumb topping and flavored middle (usually cinnamon) and not the actual flavor of the cake. I decided to call it crumb cake because of the topping and the fact that it goes so well with a cup of coffee (or tea)! This version has a strawberry jam center, but it would be delicious with raspberry or blueberry too. Crumb cakes may seem like a lot of work because there are a few moving parts but it honestly is just mixing together a few ingredients in a few different sections. I’ve topped this cake with a sugar icing which adds to the look and gives a little bit of crunchy sweetness but you can opt to leave it out. The assembly is the best part next to enjoying a delicious slice!
Serves 9
Ingredients
3 cups (360g) Flour
3/4 cup (150g) Cane Sugar
1 tsp (5g) Baking Soda
1 tsp (5g) Baking Powder
1 tsp (5g) Salt
1 1/3 cups (294ml) Plant Milk
1/2 cup (124g) Sour Cream
1 Tbsp (15ml) Apple Cider Vinegar
1 tsp (5ml) Vanilla
1/3 cup (76g) Vegan Butter melted
Crumble Top
1/2 cup (60g) Flour
1/2 cup (106g) Light Brown Sugar
1/4 cup (57g) Vegan Butter melted
1/3 cup (35g) Rolled Oats
1 tsp (5g) Cinnamon
Filling
1 cup (200g) Strawberry Jam (or any flavor)
Icing Drizzle
1 cup (120g) Powdered Sugar sifted
2 Tbsp (30ml) Plant Milk
Equipment
Hand Mixer
8x8 Pan
Parchment Paper
Piping Bag or Sandwich Bag
Directions
1. Make the batter by adding the apple cider vinegar to the plant milk and allowing it to sit for 5 minutes. It will thicken and become like “buttermilk”. Add it to a large bowl along with the melted vegan butter, sour cream, vanilla and sugar. Mix well until incorporated. Don’t worry if there are some lumps.
2. Add in the flour, salt, baking powder, baking soda, and using an electric hand mixer beat until combined but don’t over mix. Set aside.
3. Make the crumble by mixing together in a bowl, the oats, flour, cinnamon and melted butter. It will be crumbly to the touch. Set aside.
4. Add your strawberry jam filling to a piping bag or a sandwich bag with a corner cut off. Set aside.
5. Assemble the cake by pouring about half the cake batter into a lined / greased 8x8 pan. Smooth it out the best you can before carefully piping the jam filling on top of the batter. Use an offset spatula to gently smooth it out. Pour or spoon out the remaining batter on top of the filling. Gently smooth it out to cover up the filling.
6. Spread the crumble mixture on top of the cake and bake at 350 for 50-55 minutes or until an inserted toothpick comes out clean.
7. As the cake cools make the icing. Combine the sifted powdered sugar and plant milk in a small bowl and mix until thick, glossy and viscous. Add more plant milk a tsp at a time if needed. Allow the cake to cool almost completely before drizzling over the icing otherwise the icing will melt.
8. Serve and enjoy! The cake will keep up to 5 days in an airtight container.
