Today we have a special bake Babcias strawberry crumble cake*.
What an amazing hot summer we are having in the UK right now!! First time in years I am actually able to slow down for a little while and admire the surroundings. I have finally managed to expand my beautiful organic allotment and we have picked our first large crop from the strawberry patch. As soon I have picked the first strawberry I knew what I am going to make. My thoughts took me to my late grandma and her amazing Babcias strawberry crumble cake!
My grandma, in polish babcia* who of course had a massive influence on my food journey was an amazing cook. She was always cooking or baking and was always offering food to anyone who walked through the door. Her and granddad (dziadek*) had a massive fruit and vegetable garden where they were growing many organic fruits. She was the master queen of yeast dough and in the summer her signature bake was this simple berry cake. Preferably topped with strawberries or raspberries and it had to be sprinkled with some delicious crumble.
This tasty and delicious Babcias strawberry crumble cake is a must in the current weather. You can have it as light breakfast with a glass of milk or a quick bite with afternoon ice tea. It’s great for a picnic or lunch out as it keeps really well and could be a healthier alternative to a doughnut.
Don’t worry there is no kneading or hard work involved as you normally would expect when working with yeast. The hardest part is watching and waiting for the dough to grow but believe me it’s so worth it!
Babcias strawberry crumble cake can be eaten hot, almost straight from the oven or even cold the next day… but it never lasts that long.
Babcias strawberry crumble cake is flavoursome, light and fluffy almost like the Italian Panettone cake. With fresh, juicy sweet and sour burst of strawberries nicely ‘melting’ in the dough. Coated in sweet, golden, buttery crumble!
The dough part for Babcias strawberry crumble cake.
In a medium bowl prepare the starter.
- 50g fresh yeast
- 2 tbsp. granulated sugar
Using back of a spoon crush and blend together. Add
- 1 tsp plain flour
- 2 tbsp. warm milk
Mix well together and leave it aside in a warm place covered with a cloth until double in size.
In the meantime prepare:
- 100g unsalted butter, melted and cooled but still liquidised (if the butter is too hot it will kill the yeast)
- 1 tbsp. organic olive oil (I have used avocado oil)
- 250ml warm milk + 50g glucose
- 1 whole organic egg + 2 egg yolks beaten with 150g sugar
Add all of the above including the starter into
- 500g sieved plain flour
You can mix with a large wooden spoon until well combined, approximately 10 – 15 minutes. Alternatively to save time and energy I am using my free standing mixer with beater end. Leave in warm place covered with a cloth till at last double in size. Approximately 45 minutes to an hour. I don’t usually rush this step so sometimes let it stand even slightly longer when I go out or carry with other jobs.
When the Babcias strawberry crumble cake mixture is growing I prepare the strawberries. You will need
- 800 – 1000 g of strawberries (or if you prefer other red berries)
Wash them, clean and dry thoroughly. If they are a little bit on the sharp side, mix it with a few table spoon of sugar and leave on a sieve to let the juice out.
Crumble part for Babcias strawberry crumble cake.
- 160g sieved plain flour
- 110g cold (from the fridge) and chopped unsalted butter
- 100g sugar
Chop all the ingredients together to crumble like mix and place it in the fridge.
Assembling Babcias strawberry crumble cake.
You will need 10 or 12″ square tin or a equivalent lined with baking paper. After an hour or so of resting the yeast dough mix it briefly again and spread it in a tin. Evenly cover with fruit and levse for another 15 – 30 minutes to rest.
Warm up over to 190C. Sprinkle crumble all over the Babcias strawberry crumble cake and place it in the over for around 45 minutes. Bake to golden on top or check it with a skewer.
Remove from the oven and slice it straight away or leave it to cool.
I hope you will enjoy it as much as we do and will bake it over and over again.
*Ps. A quick Polish lesson,
Pronunciation: babcia = babcha, dziadek = jadek