Strawberry Crumb Cake With Vanilla Glaze Food

FRESH STRAWBERRY CRUMB CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish.
• Heat a large sauté pan to medium high. Add the butter, brown sugar, and cinnamon. Stir to melt. Add the strawberries and stir to coat. Reduce heat to medium low and cook for about 4 to 5 minutes, stirring occasionally. The strawberries should be slightly soft. Set aside.
• In a large bowl, combine the crumb topping ingredients - ¼ cup sugar, ¾ cup brown sugar, packed, 1 teaspoon cinnamon, ½ teaspoon kosher salt, 3 ½ cups cake flour, and 2 sticks of melted butter. Stir to combine. Set aside.
• In a small bowl, add vinegar to half and half and set aside.
• In a large mixing bowl, combine the dry ingredients for the cake - 2 ½ cups flour, 1 cup sugar, ½ teaspoon kosher salt, and ½ teaspoon baking soda.
• With a stand mixer or handheld mixer on low speed, add the 1 ½ sticks of butter chunks, one at a time to the dry ingredients. Mix for about 2 to 3 minutes or until mixture resembles a coarse crumble.
• Add the eggs and vanilla extract to the small bowl with the half and half and vinegar and stir to combine.
• Slowly add the half and half mixture to the flour butter mixture. Beat on medium speed for about 1 to 2 minutes or until smooth.
• Spread cake batter into prepared baking dish. Top with sautéed strawberries, but leave any accumulated juices in the sauté pan.
• Break up the crumb topping with a spoon. The pieces should be about the size of marbles. Sprinkle evenly on top of strawberries.
• Bake for 45 to 50 minutes or until toothpick comes out clean.
• Let cool completely and dust with powdered sugar.

GLAZED RASPBERRY CRUMB CAKE

Steps:

• Make the cake: Preheat the oven to 350˚ F. Butter a 9-by-13-inch baking dish and line with parchment paper, leaving an overhang on the long sides.
• Whisk the flour, baking powder, ginger, salt, baking soda and nutmeg in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, scraping down the sides of the bowl in between, and beat until combined. Mix in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Beat on high speed for a few seconds just until smooth. Spread the batter in the baking dish.
• Arrange the raspberries evenly over the batter, pressing them in. Dollop the jam in the empty spaces, then gently smooth with a spoon so the surface is evenly covered with jam and raspberries.
• Make the crumb topping: Stir the brown sugar, flour, oats, ginger and salt in a medium bowl. Add the butter and work it in with your fingers to form a sandy mixture with small to medium clumps. Sprinkle evenly over the raspberry layer. Bake until puffed and set and a toothpick inserted into the center comes out with a few crumbs and a little bit of jam, 50 minutes to 1 hour. Transfer to a rack and let cool completely, at least 1 hour. Remove from the pan and cut into 12 squares.
• Make the glaze: Put the confectioners' sugar in a medium bowl; add the lemon juice, 1 tablespoon at a time, until the glaze is thin enough to drizzle. Drizzle over the cake and let set.