Strawberry Streusel Cake
May is finally here! One of my most absolute favorite months of the year. The weather begins to warm up, flowers are blossoming, there is new produce at the markets to get excited about (like strawberries!), and Mother’s Day Weekend. We normally keep it pretty simple around here over the holiday weekend. My kids bring me coffee in bed, sometimes a little earlier then I would prefer, we eat breakfast, and more often times then not, head out for a hike. My husband and the kids will BBQ something, while I make up a dessert.
This year I’m making a version of one of my favorite Streusel Cakes that can be adapted using many different fruits and fruit spreads. It is perfect served for dessert, but I also love it for breakfast/brunch with tea and coffee. In partnership with Bonne Maman I paired fresh strawberries with Bonne Maman INTENSE Strawberry Fruit Spread. It has more fruit and 39% less sugar than regular preserves, and is full of large pieces of strawberries throughout the spread. It makes this cake the perfect amount of tart and sweetness. As mentioned, use this streusel cake as a base, I can’t wait to make a version of this cake using Bonne Maman INTENSE Blueberry Fruit Spread and Bonne Maman INTENSE Apricot Fruit Spread later this summer.
Strawberry Streusel Cake
One 9” Cake
6 ounces strawberries
1/3 cup Bonne Maman INTENSE Strawberry Fruit Spread
2 teaspoons cornstarch
2 teaspoon vanilla
Neutral oil, for pan
3/4 cup sugar
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
12 tablespoons cold butter, cut into 1/2” cubes
1 cup sour cream (whole fat yogurt could be used)
1 large egg
1 tablespoon vanilla
2 teaspoons turbinado or Demerara sugar
Preheat oven to 375 degrees, and oil a 9” springform pan and set on top of a baking sheet.
Using your blender, make the strawberry puree by combining the strawberries and the Bonne Maman INTENSE Strawberry Fruit Spread. In a small bowl mix together the cornstarch and vanilla, and add to the blender. Continue to puree until smooth and set aside.
In a large mixing bowl, combine the sugar, flour, baking powder, baking soda, and salt. Add in the cubes of butter, and using your hands, rub the butter into the flour until you get coarse crumbs. You can also use a pastry blender if you prefer. Set aside a 1/2 cup of this mix for the crumble and put into a medium bowl, make sure you have some of the butter chunks. Add in the sour cream, egg and vanilla into the large mixing bowl with the flour mixture, and mix well. This will be thick!
Add a little over half of the cake batter into the pan. As best you can, press the batter down, and then up the sides about 1 inch. This will be very sticky, but I promise it will all work out. Add the strawberry puree over top, leaving a 1” rim. Cover the puree with the remaining dollops of cake mixture, scattered around. You can try to smooth out this batter, but I prefer to leave as dollops so the strawberry can peak through the top.
Add your turbinado or Demerara sugar to the medium bowl with the reserved dough. Mix together with a fork. Sprinkle over the cake.
Place the baking sheet, with springform pan into the oven and bake for 45-55 minutes until lightly golden. Allow to cool completely before removing the springform pan and slicing.