Strawberries Crumble Pound Cake
@under_baked Strawberries Crumble Pound Cake Recipe. This classic pound cake is filled with strawberries halves and topped with crunchy crumbles. Recipe makes one 18cm (d) angel food cake pan. Cake Batter: 100g Sour Cream (15% fat content) 18g Vanilla Pudding Mix 70g Softened Unsalted Butter 20g Vegetable Oil 85g White Granulated Sugar 1/4 tsp Salt 85g Eggs 1 tsp Vanilla Extract 12g Milk 120g All Purpose Flour 1+1/4 Baking Powder 65g Halved Strawberries (fresh/frozen) Crumbles : 41g Cold Unsalted Butter (Cubed) 41g White Granulated Sugar 23g Almond Meal 32g All Purpose Flour 18g Nuts of your choice 1/8 tsp Salt 1/8 Ground Cinnamon Preparation: 1. Preheat the oven to 175C (fan mode off) placing a baking rack at the lowest level inside the oven. 2. Prepare the crumbles by mixing all of the ingredients together to coarse crumbles (easiest method is to use a food processor). Keep refrigerated until use. 3. Mix the sour cream with the vanilla pudding mix powder until smooth. Set to the side while continuing to prepare the cake batter. 4. In a standing mixer bowl fitted with the paddle attachment, cream the butter with the sugar and salt to a creamy and airy mixture. 5. Combine the the eggs, oil, milk and vanilla and gradually add to the mixture, while mixing on high speed to a creamy consistency. 6. Alternately add the powdered ingredients (flour and baking powder) with the sour cream mixture. 7. Pour the batter into a pan lined with parchment paper and scatter the strawberries halves on top of the cake and bake for 10 minutes, until the top crust has become stable. 8. Scatter the crumbles on top and continue to bake for 30 more minutes, until the crumbles have goldened and a cake tested inserted into the center of the cake comes out clean. 9. Allow to cool down about 15 minutes before unmolding. Dust with powdered sugar and decorate with fresh herbs (rosemary / thyme) . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecorebaking #aestheticbaking #fallbaking #fallbakingrecipes #strawberries🍓 #poundcakerecipe
♬ Heirloom – Joshua Kyan Aalampour
Soft strawberries crumble pound cake. This cake takes me back to simple baking times, where whole fruit pieces were added to cakes. This time I’ve added strawberries, but you can certainly substitute them for any other fruit of your choice.
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Strawberries Crumble Pound Cake
Equipment: Angel food cake pan, 18cm (d) x 9cm (h), thoroughly greased with butter
Recipe: A single cake 18cm (d) x 7cm (h)
Cake Batter:
| Ingredient | Amount (g / units) |
| Sour Cream (15%) | 100g |
| Vanilla Pudding Mix | 18g |
| Softened Unsalted Butter (Room Temperature) | 70g |
| Vegetable Oil | 20g |
| White Granulated Sugar | 85g |
| Salt | 1/4 tsp |
| Eggs | 85g |
| Vanilla Extract | 1 tsp |
| Milk | 12g |
| All Purpose Flour | 120g |
| Baking Powder | 1 + 1/4 tsps |
| Halved Strawberries (Fresh/Frozen) | 65g |
Crumbles:
| Ingredient | Amount (g / units) |
| Cold Unsalted Butter (Cubed) | 40g |
| White Granulated Sugar | 40g |
| Almond Meal | 23g |
| All Purpose Flour | 32g |
| Nuts of your choice (Walnuts, Pecans, etc.) | 18g |
| Salt | 1/8 tsp |
| Cinnamon | 1/8 tsp |
Cake preparation instructions:
- Preheat the oven to 175C (fan mode off) placing a baking rack at the lowest level inside the oven.
- Prepare the crumbles by mixing all of the ingredients together to coarse crumbles (easiest method is to use a food processor, but this step can also be done by hand). Keep refrigerated until use.
- In a small bowl, mix the sour cream with the vanilla pudding mix powder until smooth. Set to the side while continuing to prepare the cake batter.
- In a standing mixer bowl fitted with the paddle attachment, or using an electric handheld mixer, cream the butter with the sugar and salt, on medium-high speed, to a creamy and airy mixture.
- In a separate bowl, combine the eggs, oil, milk and vanilla and gradually add to the butter mixture in 8-10 parts, while mixing on medium speed to a creamy consistency.
- Alternately fold in the powdered ingredients (flour and baking powder) with the sour cream mixture, until combined.
- Pour half the cake batter into the greased pan, smooth it with a spatula and scatter the strawberry halves on top of the cake. Cover the strawberries with the rest of the cake batter, smooth with a spatula, and top it with some more strawberry halves. Bake for 10 minutes, until the top crust has become stable.
- Take the cake out of the over, and sprinkle the crumbles on top and continue to bake for 30 more minutes, until the crumbles have goldened and a cake tester inserted into the center of the cake comes out clean.
- Allow to cool down about 15 minutes before unmolding. Dust with powdered sugar and decorate with fresh herbs (rosemary / thyme).
