Before the crumble topping is added.
After being baked.
Everybody loves this cake. I brought it into the office twice last year to rave reviews. The timing is perfect because this week the temperature has been in the 80’s with plenty of sun. It’ll probably go back to snowing in the next few days but it’s good to have a break from cold windy weather.
The busted camera is in the shop getting patched up. I picked up a new Sony Cybershot. We’ll see how it goes, the preliminary pictures still look like they’ve been taken inside a dark cave. I’ll give it a few more goes and decide if it’s a keeper or not.
1 c. flour
1/2 c. sugar
1 stick of margarine (stick form is necessary), cold from the fridge
To make crumble topping, sift the sugar and flour together in a large bowl. Place the margarine in the center of the bowl and sprinkle a little of the sugar and flour mixture over it. Place all 10 fingers on the stick and start crumbling it by making cat-kneading gestures with your fingers so the margarine turns into little pea sized bits. If you need a visual, refer to this little fella. Keep crumbling until the stick is completely whittled down.
Keep the bowl of crumbles in the fridge until you’re ready for it.
Strawberry Coffee Cake
2 c. flour
1 c. sugar
2 tbsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 tsp. vanilla extract
1 c. milk
1/4 c. margarine, melted
3 c. strawberries, sliced
-Sift the first four ingredients together in a bowl and set aside
-Whisk the milk, eggs, vanilla, and melted margarine together in a bowl.
-Add the mix of wet ingredients to the bowl of dry ingredients.
-Beat together with a handheld mixer until well incorporated.
Pour into a pre-greased 13×9 pan. Arrange the sliced strawberries on top of the batter. Sprinkle the crumble toppings.
Bake at 350F for 35-45 minutes.