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Fall

Strawberry Streusel Cake/ lightened up

by:
February 24, 2012
4
4 Ratings
  • Serves 9-12
Author Notes

Very easy cake to put together and it's great with plain yogurt by the side for the breakfast. This cake is enlightened, but still airy and delicious with fragrant strawberries on top.
—Olgalina

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Ingredients
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 packet (10g) baking powder
  • 1 tablespoon lemon juice
  • Pinch of salt
  • Teaspoon bourbon vanilla
  • 1 cup milk
  • 4 tablespoons vegetable oil
  • 1 egg
  • 3 tablespoons sugar (to taste)
  • 14 ounces frozen strawberries
  • 4 tablespoons whole wheat flour
  • 2 tablespoons sugar
  • 1 tablespoon vegetable oil
Directions
  1. Mix dry ingredients (baking powder+lemon juice) in a bowl, separately combine wet ones and gently fold into dry and transfer the dough into lined with paper rectangular baking form
  2. Place strawberries over the dough (defrosted). Sprinkle with streusel topping (all ingredients combined) and bake 60-70 minutes.
  3. Let it cool and serve (it's nice both warm and cold). Makes 9-12 pieces
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1 Review

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Debbie N. May 31, 2020
There's a lot missing in this recipe! No pan size specified (used 13" x9") since it called for a rectangular pan (what is a rectangular baking form?), no number of teaspoons of vanilla (I used 2 and actually noticed that on the original recipe page it says teaspoon bourbon vanilla but on the printable page it is inexplicably changed to teaspoons) and no temperature! (I baked it at 350 degrees and it was done in 40 minutes.) I also did not understand the baking powder + lemon juice. Is one supposed to mix the baking powder with the lemon juice and then mix that in the dry ingredients? At any rate, it turned out very good, not too sweet.