This cake has quickly become one of Tim’s favourites! Streusel, or crumble, is very popular in Germany. A normal streusel cake is a bread like base topped with crumble. It can also include a range of fruit depending on the time of the year!
I decided to try and come with my own version which is a bit lighter. This recipe includes a moist vanilla sponge cake, topped with strawberries and crumble! Of course, depending on the time of year and fruit available, you could use different fruit. Cherries, apples, blackberries, the choice is yours!
This cake is best served warm from the oven!
Strawberry Streusel Cake Recipe
130g plain flour
1.5 tsp baking powder
1tsp vanilla extract
130g strawberries, washed, finally chopped mixed with 1 tbsp sugar
- Start by making the streusel. Mix the butter and sugar together until light and fluffy, then mix in the flour. Stop mixing as soon as it comes together in small clumps. Put to one side while you make the rest of the cake.
- Preheat the oven to 170c (fan assisted) and grease and line a 18cm cake tin.
- Beat the butter and sugar together until light and fluffy.
- Add the eggs one by one, beating well in between.
- Sieve the flour and baking powder in to the cake mix and fold everything together.
- Add the milk and the vanilla extract and mix again until everything is well combined.
- Pour in to the prepared cake tin and level the surface.
- Evenly place the strawberries over the top of the cake, leave a small gap around the edge.
- Finally sprinkle over the streusel.
- Place in the preheated oven and bake for 30 minutes, or until a skewer inserted in to the middle comes out clean.
- Allow to cool for 5 minutes in the tin, before turning out on to a wire rack to cool completely.
- Decorate with a sprinkling of icing sugar.