Strawberry Crumble Cake

This excellent recipe by Gather Victoria is great for this autumn!

Ingredients

 For the Cake

• 1/3 cup butter, room temperature

• 1/2 cup granulated sugar

• 1 large egg

• 1 cup all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/2 cup sour cream room temperature

• 2 teaspoons pure vanilla extract

• 1 teaspoon lemon zest

• 1 & 1/2 cups strawberry plant berries, sliced

​    For the Crumble Topping:

• 3/4 cups all-purpose flour

• 1/4 cup granulated sugar

• 1 tablespoon brown sugar

• 1/4 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1/4 cup butter melted then cooled

Directions

For the Cake

• ​Preheat oven to 350 degrees and liberally grease an approx. 8 x 8 sized pan.

• ​Beat together butter and sugar on high speed for 4-5 minutes until light and fluffy.

• ​Add in egg and mix until combined. Slowly add in flour, salt, baking powder, and baking soda until just combined then add sour cream, vanilla extract and mix until combined – but don’t over-mix!

• ​Evenly spread the cake batter in pan then top with sliced strawberry plant berries.

​For the Crumble Topping

• ​Whisk together flour, both sugars, salt, and cinnamon until mixed. Drizzle butter over flour mixture and using a fork, stir together until crumbs form.

• ​Sprinkle crumbs over strawberries. Bake cake for 35-40 minutes OR until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for at least 20 minutes.