Adjust the oven rack to the lower third position. Preheat the oven to
350F degrees. Spray an 8-in or 9-in springform pan with non-stick
spray. Springform pan is required. Set aside.
Make the crumb topping- Combine the flour, brown sugar,
granulated sugar, and cinnamon together in a medium bowl. Cut
the butter into the mixture with a pastry blender or mix with hands
until it resembles coarse crumbs. Set in the refrigerator until ready
to use. This crumb mixture must be chilled.
Make the cake- In a large bowl using a hand-held or stand mixer
fitted with a paddle attachment, beat the egg and melted butter
together on medium speed until combined. Add the milk and 2
teaspoons vanilla extract and beat on medium speed until
thoroughly mixed. Scrape down the sides of the bowl as needed. Set
aside.
Whisk the flour, sugar, baking powder, and salt together in a
medium bowl until combined. With the mixer running on low, pour
the dry ingredients into the wet ingredients. Mix until just
combined. Pour into the prepared baking pan.
In a medium bowl using a hand-held or stand mixer fitted with a
paddle attachment, beat the cream cheese on high speed until
smooth. Add remaining 1 teaspoon of vanilla extract and 1/4 cup
granulated sugar and beat on medium speed until combined.
Spread over the crumb cake batter. Layer with sliced strawberries as
shown in the photo above. Top with the crumb topping and gently
press the topping into the batter.
Bake for 50-55 minutes, or until a toothpick inserted in the center
of the cake comes out free of cake crumbs. I covered the cake with
aluminum foil after 40 minutes to help avoid the top from browning
too much. Allow to cool in the pan on a wire rack for at least 15
minutes before glazing.
Make the glaze- Whisk the confectioners’ sugar, milk, and vanilla
together. Remove the sides of the springform pan and drizzle the
glaze over the cake. The cake will stay fresh covered at room
temperature for 4 days.
Make ahead- Bake the cake as directed and freeze without the glaze
for up to 1 month. Thaw overnight in the refrigerator and bake for
20 minutes at 200 degrees to warm it up. Glaze before serving.
Originally Submitted
2/5/2015
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