Ingredients
¾cupall purpose flour,(95 grams), spoon and leveled
¼cuplight brown sugar,(50 grams), packed
¼cupgranulated sugar,(50 grams)
1tspground cinnamon
6tbspunsalted butter,(90 grams), cold and cubed
1large egg,room temperature
¼cupunsalted butter,(60 grams), melted and cooled
½cupmilk,(120 milliliter)
3tsppure vanilla extract
1½cupsall purpose flour,(190 grams), spoon & leveled
⅔cupgranulated sugar,(134 grams)
2tspbaking powder
½tspsalt
10fresh strawberries,sliced
1pkgcream cheese,(8 ounce), softened to room temperature
¼cupgranulated sugar,(50 grams)
¾cupconfectioners’ sugar,(90 grams), sifted
2tablespoonsmilk,or cream, (30 milliliter)
½tsppure vanilla extract
Preparation
Adjust the oven rack to the lower third position. Preheat the oven to 350 degrees F (177 degrees C).
Spray an 8-inch or 9-inch springform pan with non-stick spray. A springform pan is required. Set aside.
Combine the flour, brown sugar, granulated sugar, and cinnamon together in a medium bowl.
Cut the butter into the mixture with a pastry blender or mix with hands until it resembles coarse crumbs. Set in the refrigerator until ready to use. This crumb mixture must be chilled.
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the egg and melted butter together on medium speed until combined.
Add the milk and 2 teaspoons of vanilla extract and beat on medium speed until thoroughly mixed. Scrape down the sides of the bowl as needed. Set aside.
Whisk the flour, sugar, baking powder, and salt together in a medium bowl until combined. With the mixer running on low, pour the dry ingredients into the wet ingredients.
Mix until just combined. Pour into the prepared baking pan.
In a medium bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese on high speed until smooth.
Add remaining 1 teaspoon of vanilla extract and ¼ cup of granulated sugar and beat on medium speed until combined.
Spread over the crumb cake batter. Layer with sliced strawberries as shown in the photo above. Top with the crumb topping and gently press the topping into the batter.
Bake for 50 to 55 minutes or until a toothpick inserted in the center of the cake comes out free of cake crumbs. Allow cooling in the pan on a wire rack for at least 15 minutes before glazing.
Whisk the confectioners’ sugar, milk, and vanilla together. Remove the sides of the springform pan and drizzle the glaze over the cake.
