Strawberry & Peanut Butter Crumb Cake

Continuing my recent experiments with crumb cakes, this one is yet another addition. One of my friends described the taste of this cake as similar to taking a bite off a peanut-butter-and-jelly sandwich, which is pretty much sums up the cake!

The crunchy topping has peanut butter while the spongy cake has strawberries and strawberry jam.

 Adapted from A Piece of Cake!
Ingredients:

1. 2 cups all purpose flour
2. 1 cup sugar
3. 2.5 teaspoons baking powder
4. 2 eggs, at room temperature
5. 2/3 cup milk
6. 1 stick butter (1/2 cup), at room temperature
7. 1 teaspoon vanilla extract
8. 1 cup chopped strawberries
9. 1/3 cup strawberry jam

For the topping:

1.  1/3 cup all purpose flour
2. 1/4 cup brown sugar
3. 1/2 cup peanut butter

Preparation:

1. Butter and flour a 9 inch cake pan. Preheat oven to 350 F
2. Mix dry ingredients together - flour and baking powder
3. Beat butter until soft. Add sugar and cream until fluffy
4. Add eggs and beat until combined
5. Add vanilla extract, strawberry jam, and milk. Beat until mixed
6. Gently stir in the dry ingredients until just combined
7. Stir in the strawberries
8. Transfer the batter into the prepared pan
9. Prepare topping:
1. Mix the flour, peanut butter and sugar until crumbly
10. Evenly distribute the crumbles on top of the batter
11. Bake for 35-40 minutes until a tester comes out with a few moist crumbs
12. Cool pan on a wire rack for 30 minutes

 Cut the cake from within the pan and serve warm or at room temperature