Tuesday, March 29, 2011

Strawberry Crumble Cake

Today I have a recipe for Strawberry Crumble Cake to share with you. It comes from Paula Deen's sons' magazine, which I think is called Deen Brothers Cooking. Don't quote me, though. I'm not exactly sure if that's what it is.

Overall I thought this cake was delicious, although I can't call it my new favorite or anything.It is bursting with strawberry flavor from the strawberry preserves and I like the crumble on top a lot. I would make it again. My family seemed to like it, too which is a good sign. Just a note on the servings. The recipe says it makes 12 servings. Well, I got way more than 12. More like 24! I guess I wasn't as generous with my pieces. I cut them into smaller bar- like pieces because it is a pretty sweet cake! Happy baking!

I'm also sharing this at Mandy's Recipe Box for Totally Tasty Tuesdays! Stop by and check it out!

Strawberry Crumble Cake
1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
2 eggs
2 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. sour cream
1 1/2 c. strawberry preserves
Crumble Topping(recipe below)

Preheat oven to 350. Spray a 9x13 pan with nonstick spray. In a large bowl, beat the butter, cream cheese and sugar with a mixer until creamy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, baking soda, and salt. Gradually add to butter mixture, beating until just combined. Stir in sour cream. Spread half of the batter evenly into prepared pan. Gently spread preserves over batter. Drop remaining batter by tablespoonfuls over preserves. Sprinkle evenly with Crumble Topping. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Let cool for 30 minutes before cutting. Makes about 12 servings.*Read my note in my blog about servings.

Crumble Topping
3/4 c. all-purpose flour
1/4 c. firmly packed brown sugar
1/4 c. butter, softened

In a small bowl, combine flour and brown sugar. Using a pastry cutter, cut in butter until mixture is crumbly.Makes about 1 cup.


Miz Helen said...

Hi Missy,
Your Strawberry Crumble Cake looks so moist and delicious. I would like to invite you to link up a recipe at my Full Plate Thursday. Thank you for sharing and have a great day!

Family Features said...

Your new format is great! Wonderful picture of cute little Ivy smiling. I was wondering what Veggie Straws were so thank you for posting a picture. Those of us older are out of touch with what kids eat today. Gardening is keeping me sooo busy but I read your blog weekly.

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