Strawberry Crumble Pound Cake
Ingredients:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1 1/2 cups fresh strawberries, diced
For the crumble topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/2 teaspoon ground cinnamon
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. Gently fold in the diced strawberries.
7. Pour the batter into the prepared loaf pan.
8. To make the crumble topping: Combine flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter with a pastry blender or fork until the mixture resembles coarse crumbs.
9. Sprinkle the crumble evenly over the batter.
10. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Prep Time: 20 minutes | Cooking Time: 65 minutes | Total Time: 85 minutes
Kcal: 420 kcal | Servings: 10 servings
Tips:
Use room temperature ingredients for a smoother batter and better rise.
Fresh strawberries can be lightly dusted with flour before folding in to prevent them from sinking to the bottom.