strawberry crumble cake
JUMP TO RECIPE -
I do enjoy making grown up cakes, beating the old egg whites separately, on bain-marie if needs be, clarifying butter and adding it to the mix at just the right temperature, and folding, folding, making a figure of eight with the spatula, making sure not a single air bubble bursts.
Or let's take the senior skills stuff like laminated pastry, croissants and Danish, serious breads like Panettone or Colomba, cakes layered with three different fillings, sliced through not baked separately.
And this, dear Reader, is not one of the adult cakes.
This is what I call a bucket cake. Not because it should be on everyone's list of cakes-you-must-eat-before-you-kick-the-bucket ( although it's a lovely cake) but because it's about throwing stuff into a bucket and mixing about a bit.
I've been making it so long that sadly I can't quote or recall the origin of the recipe. I've been modifying it slightly over the years too - basically, whatever thickish dairy product you have, will do: yoghurt, buttermilk, crème fraiche or a mix of the above.
strawberry crumble cake
- For the crumble:
- 120g plain flour
- 70g sugar (best Demerara)
- 85g butter
- For the cake:
- 260g plain flour
- 2 tsp baking powder
- 120g caster sugar
- 185g (160ml) buttermilk
- 70g (80ml) vegetable oil
- 2 whole eggs
- 1 tsp rose water (optional)
- 300g strawberries (enough to densely cover the cake in one layer)
- palm sugar (optional)
First make the crumble: melt the butter in a small pan. Mix the sugar and flour in a bowl, add the hot butter and mix well.
Prepare a square tin, 23 x 23cm, or a round one of similar capacity, by buttering it and lining with parchment. Preheat the oven to 180C/350F/gas 4.
For the cake batter, just place all the ingredients except the strawberries in a large bowl and mix well with a spatula or a large spoon until smooth. Pour the batter into the tin, place strawberries onto the batter, quite densely, cut sides down. Sprinkle the crumble over the fruit to cover it generously and finish off with a little palm sugar scattered on top.
Bake for 45 – 60 minutes until the crumble starts to brown slightly. There’s no need to prod with a skewer – the cake will be baked through after 45 minutes but to make sure the bottom isn’t soggy add a little extra time.
Cool in the tin, then cut into squares.