Hamdi Saidani This Pioneer Woman Strawberry Crumb Cake is a moist and buttery dessert, which uses fresh strawberries and sour cream. It’s the perfect brunch cake, ready in about 1 hour.
Pioneer Woman Strawberry Crumb Cake Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 ½ cups fresh strawberries (sliced)
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ½ tsp cinnamon
- 5 tbsp unsalted butter (melted)
How To Make Pioneer Woman Strawberry Crumb Cake
- Make the crumb topping: In a bowl, mix flour, brown sugar, and cinnamon. Pour in melted butter and mix with a fork until crumbs form. Set aside.
- Prep the oven and pan: Preheat the oven to 350°F (175°C) and grease a 9-inch baking pan.
- Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a separate bowl, beat butter and sugar until light and fluffy.
- Add wet ingredients: Mix in eggs, vanilla extract, and sour cream until smooth.
- Combine batter: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Assemble the cake: Spread the batter evenly into the greased pan. Layer sliced strawberries evenly over the batter.
- Add crumb topping and bake: Sprinkle the crumb mixture over the strawberries. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool before slicing and serving.
Recipe Tips
- How to keep crumb topping crunchy: Do not overmix the topping and bake until golden brown.
- Can I use frozen strawberries? Yes, but thaw and pat dry to remove excess moisture.
- How do I know when crumb cake is done? A toothpick inserted in the center should come out clean.
- Can I use Greek yogurt instead of sour cream? Yes, Greek yogurt works well and keeps the cake moist.
- How to prevent a soggy bottom: Avoid layering overly juicy strawberries and bake fully until set.
What To Serve With Strawberry Crumb Cake
This strawberry crumb cake pairs perfectly with:
- Hot coffee
- Fresh whipped cream
- Vanilla ice cream
- Fresh fruit
- A drizzle of powdered sugar glaze
How To Store Strawberry Crumb Cake
Room Temperature: Store covered for up to 2 days.
Refrigerate: Keep in an airtight container for up to 5 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Strawberry Crumb Cake Nutrition Facts
- Calories: 390
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 48g
- Sugar: 28g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make strawberry crumb cake ahead of time?
Yes, bake it a day in advance and store covered.
Why is my crumb topping melting into the cake?
Too much butter in the topping can cause it to melt. Measure carefully.
Can I add nuts to the crumb topping?
Yes, chopped pecans or walnuts add extra crunch.
How to reheat crumb cake?
Warm slices in the microwave for 15–20 seconds before serving.
Try More Recipes:
- Pioneer Woman Strawberry Cobbler
- Pioneer Woman Strawberry Sorbet
- Pioneer Woman Strawberry Cheesecake
Pioneer Woman Strawberry Crumb Cake
Description
A moist strawberry crumb cake made with fresh strawberries and topped with a buttery cinnamon crumble.
Ingredients
Instructions
- Mix flour, brown sugar, cinnamon, and melted butter for crumb topping. Set aside.
- Preheat oven to 350°F and grease a 9-inch pan.
- Whisk flour, baking powder, baking soda, and salt.
- Beat butter and sugar until fluffy.
- Add eggs, vanilla, and sour cream.
- Stir in dry ingredients until combined.
- Spread batter in pan and layer strawberries on top.
- Sprinkle crumb topping and bake 40–45 minutes.
- Cool before slicing and serving.
