Sunday, March 5, 2017


 Enak dinikmati bersama ais krim perisa vanilla...

adapted from :;  (soo delicious)...

For the cake :

1/3  cup  unsalted butter, room temperature  (76 gm)
1/2  cup  granulated white sugar
1  large  egg
1  cup  all-purpose flour
1/2  tsp  salt
1/2  tsp  baking powder
1/4  tsp  baking soda
1/2  cup  sour cream, room temperature  (I use plain yogurt)
2  tsp  pure vanilla extract
1 1/2  cups  fresh strawberries, sliced

For the crumble topping :

3/4  cups  all-purpose flour
1/4  cup  granulated white sugar
1  tbsp  brown sugar
1/4  tsp  salt
1/2  tsp  ground cinnamon
1/4  cup  unsalted butter, melted than cooled  (57 gm)

For the cake :

1.  Preheat oven to 350'F/177'C and liberally spray 8x8 inch/20x20cm sized pan with non-stick baking spray.  Set aside.

2.  In the bowl of your stand mixer (or using a hand mixer), beat together butter and sugar on high speed for 4 to 5 minutes until light and fluffy.

3.  Add in egg and continue to mix until combined.

4.  Change mixer to low speed and slowly add in flour, salt, baking powder and baking soda until just combined then pour in sour cream and vanilla extract and mix until it all just comes together without over mixing.

5.  Evenly spread batter in prepared pan then top with sliced strawberries.

For the crumble topping :

1.  Whisk together flour, both sugars, salt and ground cinnamon until mixed.

2.  Drizzle melted butter over flour mixture and using a fork, stir together until crumbs form.

3.  Sprinkle crumbs over strawberries.

4.  Bake cake for 30 to 38 minutes OR until a toothpick inserted into the center of the cake comes out clean.

5.  Allow cake to cool for at least 20 minutes then serve.

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