Strawberry almond crumb cake

Strawberry almond crumb cake

I had a post written up about our time in Istanbul. About the day we went to the Grand Bazaar and got locked in a windowless rug shop with what I swear was the Turkish mafia. And I was almost certain they weren’t going to unlock the doors and set us free until we handed over our American dollars for one of those fancy, handwoven kilims that somehow survived decades of existing beneath feet. When I went to look for the post last night – to edit it for run-on sentences and my typical overuse of commas – it was gone. My computer ate it. And unfortunately I don’t have it in me to rewrite it this morning.

Note to self: Properly save your documents.

The kind (albeit pushy) businessmen let us out of the shop without purchasing a rug, which I regretted up until a week ago when I stumbled upon my dream kilim that caused my heart to beat at a rate of about 150BPM. I almost bought it until I realized I should probably seek approval from the person who shares the other half of the bank account because I’m fairly certain waking up to a purchase that costs almost as much as your monthly mortgage payment would be reason enough to initiate the Third World War. I got the ok from a very groggy Thom (Note to self: It’s much easier to convince a person who’s half-asleep) and .293 seconds later we were the owners of an authentic Turkish kilim. I came home early Monday evening and was greeted by a familiar musky aroma; the same aroma I sat in for a good hour while we were confined to that dimly lit rug shop. It’s a smell most people would find offensive, but I find unusually delightful: The smell of a well-loved rug. One that looks so strikingly beautiful against our original hardwood floors that I don’t even care that it’s filled with years of accumulated dirt and other people’s dead skin cells. So there’s that.

Farmer's Market strawberriesStrawbsRaw almondsKilimRDVEStrawbs + crumb dusting

NOTED

Since my inability to properly save documents gave you the short end of the stick this morning, I figured I’d share a few things I found interesting/humorous/useful/downright delicious.

Elon Musk is pretty much the man after my tree-hugging heart.

I’ve been waiting for this for TWO YEARS.

$142,700,000,000,000

I binge watched the second season in 24 hours. I’m going to binge watch this, next.

CONGRATS, FUTURE EGGLADY!

This just came in the mail (!!!!!!!). Have you seen it? Thoughts?

Two of my interweb pals have newly released cookbooks. You should buy them.

The Scale of the Universe

Breakfast, lunch, and dinner. And dessert.

Everyone should own one of these.

We’re gonna hack the shit outta the six drawer tarva this weekend.

RDVE sold out in 48 hours (good thing I doubled December’s batch), so thanks for that.

CRUMB CRUMB CRUMBINGStrawberry almond crumb cakeStrawberry almond crumb cakeStrawberry almond crumb cakeStrawberry almond crumb cake

Notes: This was originally going to be a raspberry pistachio crumb cake, but when I got 6 pounds of organic strawberries for $4 at the farmers market the other day, I decided I had to go the strawberry route. This makes a pretty small loaf cake (only serving 6) so if you want something larger (like an 8-9″ round or square cake) double the recipe – the baking time will only increase by about 5-10 minutes, so keep an eye (err, nose) on it. If you’d prefer to not use coconut oil in the crumb topping portion of the recipe, you can substitute 1/4 cup melted vegan butter in place of the coconut oil and almond milk. In the cake batter recipe you can substitute any neutral flavored oil. Oh, and the crumble itself is delicious over an assortment of mixed fruits (nectarines, strawberries, blueberries, etc.). There will actually be a mixed fruit crumble coming your way in the very near future.

PS – If you don’t feel like turning on your oven, how about hot fudge ice cream sundaes? WITHOUT AN ICE CREAM MAKER.

STRAWBERRY ALMOND CRUMB CAKE

Crumb topping
2 tablespoons refined coconut oil
4 teaspoons almond milk
3 tablespoons cane sugar
2 tablespoons sucanat
Small pinch of fine sea salt
1/2 cup unbleached flour
1/4 cup raw almonds, coarsely chopped

Cake batter
3/4 cups unbleached flour
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1/4 cup refined coconut oil, melted
1/3 cup cane sugar
1 tsp pure vanilla extract 
1/2 teaspoon almond extract
6 tablespoons almond milk, warm
1/4 pound strawberries, thinly sliced

Preheat oven to 350˚F. Line a 1 pound loaf pan with parchment paper and lightly grease with oil; set aside. In a small saucepan over medium heat (or in a microwave), combine the oil and milk, and heat just until melted; set aside. In a small mixing bowl, stir together the sugars, salt, and flour. Drizzle the oil mixture over the flour mixture, then use a wooden spoon (or spatula) to combine the mixture until it resembles coarse meal with a few larger clumps. Toss in the almonds then set crumb topping aside.

In a small mixing bowl, sift together the flour, baking powder, and salt; set aside. In a large mixing bowl, stir together the oil, sugar, vanilla extract, and almond extract. Whisk in the almond milk (make sure it’s warm or else it will cause the coconut oil to harden) and flour mixture, alternating in halves; whisk until no clumps remain. Transfer batter to the prepared baking pan and top with strawberries followed by the crumb topping. Bake at 350˚F for 40-45 minutes, or until a toothpick comes out clean. Allow cake to cool in pan for 45-60 minutes then lift from pan and allow to finish cooling on a wire rack. Cake will keep covered, at room temperature, for up to three days. When ready to serve, top with a dollop of coconut whipped cream or a scoop of vanilla bean ice cream.

Yield: 6 servings

28 Comments

  • Reply Kier 19 June 2014 at 10:40 AM

    I have approx. 50 tabs open in Chrome – thanks.
    Love the colors in the killim.
    I now know the fate of the amish grown strawberries i picked up yesterday. My family thanks you.
    Home steeped vanilla is the best. I have two bottles going from Christmas day – vodka vanilla and bourbon vanilla.

  • Reply Jade Sheldon-Burnsed 19 June 2014 at 11:06 AM

    That rug is all kinds of magical. I just adore it…

  • Reply Katrina @ Warm Vanilla Sugar 19 June 2014 at 11:59 AM

    This cake is a total dream. Love the flavour and love that crumb!

  • Reply J.S. @ Sun Diego Eats 19 June 2014 at 12:12 PM

    Dead skin cells huh. Now you’re making me reconsider the (ridiculous) amount of money I wanted to set aside to get a Moroccan Beni Ouarain rug :/

  • Reply Clara 19 June 2014 at 1:26 PM

    As always, reading you its just SO much fun, you make me laugh, honestly, and your recipes: always always mouth watering…I LOVE your blog. thanks!

  • Reply Katy 19 June 2014 at 1:41 PM

    Computers can be so frustrating sometimes….the photos make up for it, though! And that rug is just gorgeous!

  • Reply Dana 19 June 2014 at 1:48 PM

    Your pictures are so gorgeous!! Sorry to hear about the lost post – but I absolutely loved reading about this strawberry creation. It’s strawberry season here in Berlin and I have been meaning to go berry picking and these pics are the perfect motivation : )

  • Reply Millie l Add A Little 19 June 2014 at 1:54 PM

    This looks great with the fresh strawberries and your photography is on point as usual!

  • Reply Medha @ Whisk & Shout 19 June 2014 at 10:04 PM

    Ooh I haven’t gotten to the next season of Orange is the New Black, no spoilers! These look soooo gorgeous and delicious. I’m getting the midnight munchies just looking at the pictures :)

  • Reply laurasmess 19 June 2014 at 10:25 PM

    I’ve experienced the same thing with a blog post. I almost cried. I hit my computer and then realized that it’d make me feel even worse if I broke it, so I hit a pillow instead. Truth: sometimes I still forget to back up my files; call it complacency. I’m trying to learn from my mistakes!
    As for this gorgeous crumb cake? It’s my favourite kind of cake, period. LOVE the look of your crumb (I always make sure there are adequate clusters of crumble and chunks of nut, too). Oh, and the rug smell thing? I totally get it (maybe we’re both weird) x

  • Reply Jessica @ Sweet Menu 20 June 2014 at 12:15 AM

    Oooh! I love crumb cake! Looks amazing!

  • Reply Kathryn 20 June 2014 at 4:10 AM

    My parents brought us back a kilim rug from Turkey last year & I feel exactly the same way about it as you feel about yours. I do love that smell of history and people and life so much. Also crumb cakes = the best cakes.

  • Reply Alice 20 June 2014 at 10:44 AM

    I need to know where you got that rug! The cake looks delicious, as usual. :-)

    • Reply Ashlae 20 June 2014 at 1:09 PM

      Hi Alice –

      I got it on Etsy! There’s a similar one available here.

  • Reply molly yeh 20 June 2014 at 11:04 AM

    this cake is THE PRETTIEST. how do you manage to make even a crumb cake look all geometric and perfect?! can you make 5,000 for my wedding. OMG thank you for the congrats!!! you’re the best!!!!!!!

  • Reply silke 21 June 2014 at 1:50 AM

    This cake is just what I needed! Yesterday I had one of these baking days where I wanted to bake something so bad, but nothing looked good enough and so I ended up baking some strawberry cupcakes that came out horrible :( I will bake your cake today to rebuild my baking ego a little :) And I’ve never seen a loaf cake sliced in that way, that looks SO COOL!!

  • Reply Zoe Curtis 22 June 2014 at 6:03 AM

    I really wish my other half wasn’t allergic to almonds – looks amaze! Yum!

    • Reply Ashlae 22 June 2014 at 7:15 AM

      Hi Zoe –

      You can use walnuts, pecans, or any other nut in the place of almonds. :)

  • Reply Aleksandra 22 June 2014 at 2:03 PM

    Oh I’ve watched that movie yesterday. I simply loved it! The actors, the scenes, the music, the dialogues, everything was amazing! I really liked Anderson’s previous work ‘Moonrise Kingdom’ so I was sure to love this one!
    how did you like it?
    p.s. and the kilim is really cool! The colors are wonderful. Besides, in my language (Ukrainian) we also call it ‘kilim’ )

    • Reply Ashlae 22 June 2014 at 3:50 PM

      Hi Aleksandra –

      Grand Budapest worked its way into my top 10 favorite films – one of Anderson’s best, I think. I also real enjoyed Moonrise Kingdom. Have you seen The Royal Tenenbaums? It’s a must see.

  • Reply ale 22 June 2014 at 4:02 PM

    Can not wait to try!

  • Reply Samantha 22 June 2014 at 9:03 PM

    I just finished season 2 of OITNB and season 4 of Game of Thrones.

    I need a new show now. I’ve been recommended 6 Feet Under. Any other suggestions?

    p.s. loving your blog girlie

  • Reply Maja 23 June 2014 at 12:55 PM

    THOSE COLOURS!!!!

  • Reply natascia 13 July 2014 at 2:47 AM

    hello um we have just made a beautiful dessert but there is a little mistake in the recipe of the crumble, you need to mention when to add the almonds in the crumble other than that IT WAS AWESOME you are so good at making them.

    • Reply Ashlae 13 July 2014 at 6:50 AM

      Hi Natascia –

      Thanks for the catch! Fixed. :) Happy you enjoyed the cake.

  • Reply sarah 14 July 2014 at 5:57 PM

    watermelon!

  • Reply Jill @ Haaps & Barley 11 September 2014 at 10:01 AM

    Love this recipe! Such great photos as well. Can’t wait to try!

  • Reply Emily 3 May 2016 at 7:15 AM

    I made this yesterday and subbed raspberries for the strawberries and rolled oats for the almonds – delicious! The texture of the cake is awesome. I also used white whole wheat flour so basically this is a perfectly nutritious breakfast, right? Will definitely make again!!

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