Strawberry Crumb Cake
A clever pastry-style technique gives this strawberry crumb cake its signature soft texture and golden crumb!
Servings: 16
Equipment
- 9x13 baking pan
Ingredients
dry ingredients
- 3 cups all purpose flour
- 2 cups granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup cold unsalted butter cut in small pieces
wet ingredients
- 2/3 cup buttermilk milk
- 2 large eggs
- 1/3 cup sour cream
- 1 Tbsp vanilla extract
fruit
- 2 heaped cups diced strawberries, divided
Instructions
- Preheat oven to 350F, butter your 9x13 pan and set aside.
- Put the 3 cups all purpose flour, 2 cups granulated sugar, 1 Tbsp baking powder and 1/2 tsp salt into the bowl of a full sized food processor* and pulse to combine.
- Add the 1 cup cold unsalted butter cut in small pieces to the machine and pulse/process until the mixture has a fine crumbly consistency. It should hold together when pressed between your fingers.
- Transfer the mixture to a large mixing bowl. Check to make sure there are no clumps of butter left ~ if so, blend them into the flour by rubbing with your fingertips.
- Remove 1 1/4 cups of the mixture and set aside to use for the crumb topping.
- Whisk together the wet ingredients: 2 large eggs, 2/3 cup buttermilk milk, 1/3 cup sour cream, and 1 Tbsp vanilla extract.
- Fold the wet mixture into your dry ingredients, mixing until just combined, but don't over mix. Fold in one cup of the chopped strawberries and spread the batter into your prepared pan.
- Top the batter with the remaining cup of chopped strawberries, spacing them out evenly across the top.
- Use your hands to bring together the reserved crumble topping into rough crumbs by squeezing it together with your fingers and sprinkle across the top of the strawberries.
- Bake for about 40 minutes or until just beginning to get golden around the edges and the center is firm (check with a toothpick for wet batter.)
- Let cool slightly and serve warm or at room temperature.
Notes
*The food processor makes this recipe super quick and easy, but you can also do this in a large bowl if you prefer. Use a pastry cutter, two forks, or your fingers for incorporating the butter into the flour.
Nutrition
Calories: 311 kcal · Carbohydrates: 44 g · Protein: 4 g · Fat: 14 g · Saturated Fat: 8 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 0.5 g · Cholesterol: 58 mg · Sodium: 186 mg · Potassium: 134 mg · Fiber: 1 g · Sugar: 26 g · Vitamin A: 435 IU · Vitamin C: 0.1 mg · Calcium: 60 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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