A day before I flew to Bacolod two weeks ago to join Alex, I baked a cake that Speedy and Sam could enjoy while Alex and I were away. We were fortunate to find frozen strawberries and blueberries, I hadn’t baked strawberry streusel cake in a long time and since it is on Speedy’s list of favorite cakes, I decided to make a streusel-topped cake with strawberries and blueberries.
Using two instead of one kind of berry wasn’t the only new twist — I also used a different butter cake recipe.
The result was both a hit and a miss. I should have halved the butter cake recipe OR used a larger cake pan. The cake came out too tall and because the cake pan was the wrong size, the bottom and sides of the cake got too brown before the center was set. Not exactly a disaster but it could have been better.
Earlier today, I asked Speedy what cake he wants for his birthday tomorrow, he said strawberry streusel cake automatically but said he wants a not-so-tall cake so that there are more berries and streusel with every slice.
I have fixed the amount of ingredients in the butter cake recipe below so that the cake is only half as tall.
- 3/4 cup cake flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 10 tablespoons butter at room temperature
- 1/2 cup + 2 tablespoons white sugar
- 1 whole egg + 1 egg yolk
- 1/6 cup buttermilk
- 2 to 3 cups strawberries and blueberries (if frozen, no need to thaw)
- Preheat the oven to 350F.
- Line the bottom of an 8-inch pan with removable bottom with baking paper.
- Sift the flour, baking powder and salt into a bowl.
- In a large mixing bowl, beat the butter and sugar until light and fluffy. I used a hand mixer but a wire whisk will do. DO NOT overmix: you will know you have overmixed if the butter solids separate from the fat.
- Add the egg and yolk and mix until fully incorporated.
- Add the flour and milk in batches. Add a third of the flour first, mix; add half of the milk, mix; add the next third of the flour, mix; then the remaining milk and, finally, the rest of the flour.
- Pour the batter into the prepared pan.
- Make the streusel mixture.
- Using your fingertips, rub together 1/3 c. of all purpose flour, 1/3 c. of white sugar, 1/2 tsp. of powdered cinnamon and 1/4 c. of cold unsalted butter cut into very small cubes until the mixture resembles coarse crumbs.
- Scatter the strawberries and blueberries on top of the cake batter. Fill the gaps with the streusel mixture.
- Bake at 350F for 50 to 55 minutes.
- Cool the cake in the pan for about half an hour. You may have to use a knife or spatula to loosen the cake from the pan in case pieces of strawberries and blueberries touch the side of the pan. The caramelization would make them stick to the metal. So, loosen the cake in places where it sticks to the pan before releasing the cake.
- This strawberry and blueberry streusel cake is best served warm.
- To store, place in a tightly-covered container and keep in the fridge.
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