Strawberry Crumb Cake

Greetings from Los Angeles! I can see why the word 'stressed' doesn't exist out here in California, I am so relaxed and loving my escape in the sun.

Being on holiday definitely hasn't stopped me baking though. Easter Sunday started with my uncle's home-made waffles drizzled with maple syrup and scattered with blueberries. Then came our BBQ dinner (they call it grilled here, which confused me at first...) Ottolenghi's herb soup, followed by grilled halloumi and Portobello mushrooms stuffed with spinach and goats' cheese. What could top that? Well, a certain strawberry crumb cake gave its best shot...

After I familarised myself with cups - made harder by two-thirds-ing the recipe - I cracked on. The recipe here however is for the whole quantity as my little brain can't do any calculations right now (I might have tasted 30 wines yesterday...) Now, for the recipe!

Strawberry Crumb Cake

Step 1
Hull and halve 3lb of strawberries (they are in season here so we picked up big, red, juicy ones from the farmers' market). Toss them with ½ cup sugar, 1 tbsp lemon juice, 2½ tbsp corn flour (dissolved in 2½ tbsp water) and the seeds of 1 vanilla pod. Leave to marinate for at least 30 minutes.

Step 2
Meanwhile put into a bowl ½ cup light brown sugar, ½ cup & 2 tbsp plain flour, and a pinch of salt, add 4 tbsp of unsalted butter (must be cold) and rub in until it resembles breadcrumbs. Set aside.

Step 3
Mix together (I used a fancy electric mixer!) 1 stick of unsalted butter, softened, and 1¼ cups sugar until light and creamy. Add 3 eggs, one at a time, beating well between each additon, then beat in 1½ tsp vanilla extract. Next alternate adding ¾ cup buttermilk with the dry ingredients (2¼ cups plain flour, 1 tbsp baking powder and 1 tsp salt).

Step 4
To assemble. Pour the strawberries into a 9 x 11 in glass bowl (you can use ceramic, but glass lets you see all the layers). Spoon the cake batter over the strawberries, cover evenly and spead to the edge. Finally sprinkle over the crumb topping.

Step 5
Bake in a 350°F preheated oven for 1 hour and 15 minutes, or until the fruit is bubbling, the crumb topping is golden and a skewer inserted in the middle comes out with just a few crumbs.

Step 6
Serve the cake warm from the oven (or later at room temperature).

This cake was so delicious, the perfect end to our Easter feast. It also works well with damaged strawberries as you can cut off the unslightly parts!


Here are the imperial/metric conversions:
Filling
8 cups / 3lb / 1.3kg strawberries
½ cup / 3½ oz / 100g sugar
2 tbsp lemon juice
2½ tbsp / ¾oz / 25g corn flour
2½ tbsp water
1 vanilla pod
Crumb topping
½ cup / 3½oz / 100g brown sugar
½ cup & 2 tbsp / 2¼oz / 65g plain flour
pinch of salt
4 tbsp / 2oz / 60g unsalted butter
Cake

1 stick / 4oz / 115g butter

1¼ cups / 8½oz / 250g sugar

3 large eggs

1½ tsp vanilla extract
¾ cup / 6fl oz / 175ml buttermilk
2¼ cup / 8oz / 225g plain flour
1 tbsp baking powder
1 tsp salt

The original recipe can be found here.