Sassy Strawberry Crumb Cake

1 hour 30 minutes

Ingredients

  • 500 ml (2 cups) Strawberries, cleaned and hulled
  • 2 ml (1/2 tsp) Finely grated peel from
  • 1 orange
  • 550 ml (2 ¼ cups) All purpose flour
  • 250 ml (1 cup) Granulated sugar
  • 75 ml (1/3 cup) Butter cut into small cubes
  • 5 ml (1 tsp) Baking soda
  • 125 ml (1/2 cup) Plain low fat yogurt
  • 5 ml (1 tsp) Freshly squeezed lemon juice
  • 1 Egg

Tangy Yogurt lemon Cream

  • 250 ml (1 cup) Whipping cream
  • 25 ml (2 tbsp) Granulated sugar
  • 5 ml (1 tsp) Freshly squeezed Lemon juice
  • 75ml (1/3 cup) Plain low fat yogurt.

Description

  1. Preheat oven to 200F (400C). Butter a 25 cm (10 inch) spring form pan. Set aside. In a large bowl, coarsely chop strawberries and toss with grated orange peel. Set aside. In a large bowl combine 500 ml (2 cups) of the flour with the sugar. Using your fingertips or a pastry cutter, rub or cut in the better until the mixture resembles coarse meal. Set 375 ml (1 ½ cups) of the mixture aside for the crumb topping.
  2. In a small bowl, combine the remaining 50 ml (¼ cup) flour with the baking soda and mix well. Add to the mealy mixture in the large bowl and stir in until incorporated.
  3. In a small bowl light beat the egg. Stir in the yogurt and lemon juice. Add to the dry ingredients in the large bowl and stir briefly with a wooden spoon until blended. Gently fold in half of the chopped strawberries. Spoon batter into the prepared pan. Scatter with remaining copped strawberries. Sprinkle reserved crumb mixture over strawberries. Place pan on a cookie sheet to catch any drips during baking and bake in the centre of the oven for about 1 hour or until cake is golden and cake tester inserted in the centre comes out clean. Serve warm or at room temperature with dollops of the Tangy Yogurt Cream on the side.

    Tangy Yogurt lemon Cream

  4. In a large bowl mix all ingredients and beat with a mixer until stiff.