The tartness of fresh strawberries and Granny Smith apples is complimented by Crystallized Ginger and Ginger Powder in this delicious, moist crumb cake.
Oats, brown sugar and the Crystallized Ginger are combined to make the perfect streusel topping for the cake. It is excellent warm or served at room temperature. Strawberries, apples and Ginger make this a very memorable treat.
CRYSTALLIZED GINGER, Ginger Powder
Ingredients For The Cake:
1 cup butter, room temperature
2 cups flour
2 tsp baking powder
1/2 tsp Ginger Powder
1/8 tsp salt
3/4 cup granulated sugar
2 eggs (large)
1 tsp vanilla extract
1 tsp strawberry extract
1 cup milk
2 Granny Smith apples, peeled, cored and chopped
2 1/2 cups Strawberries, hulled and sliced
Ingredients & Directions For The Streusel Top:
Mix together the following until crumbly:
1/2 cup oats
1/2 cup flour
1/3 cup brown sugar
1/4 tsp Ginger Powder
1/4 tsp salt
1 1/2 Tblspn Crystallized Ginger, chopped
4 Tblspns melted butter
Directions For The Cake:
Preheat oven to 350 degrees. Butter the sides and bottom of a 9 inch deep dish cake pan. Mix together the flour, baking powder, Ginger, and salt. In a separate bowl, beat the sugar, butter and extracts until pale. Add the eggs, one at a time. Add the flour mixture and the milk, alternately. Fold in 1/2 cup of the apples and 1/2 cup of the strawberries. Pour the batter into the prepared pan. Smooth the top of the batter and the sprinkle the remaining apples and then the remaining strawberries over the top of the batter. Scatter the streusel topping over the top and over all of the strawberries. Bake the cake in the preheated oven for an hour and 15 minutes or until a knife inserted into to center comes out clean.
