Strawberry Buttermilk Crumb Cake Food

STRAWBERRY BUTTERMILK CAKE

Steps:

• Preheat oven to 400°F Greased and flour a 9-inch springform pan.
• Combine flour with baking powder, baking soda and salt.
• Beat butter and sugars together until fluffy, about 3 minutes. Add eggs and vanilla, beat well. At low speed, add flour mixture alternately with buttermilk, until just blended. Spoon batter prepared pan. Top with strawberries and sprinkle with extra turbinado sugar.
• Bake 30 to 40 minutes or until a pick inserted into center comes out clean. Let cool. Release sides of pan. Remove cake and place on a serving plate. Garnish with additional strawberries, if using.

FRESH STRAWBERRY CRUMB CAKE

Steps:

• Sift together flour, sugar, baking powder and soda.
• Beat together egg, buttermilk and vanilla.
• Stir in butter.
• Pour into flour mixture, mixing until smooth.
• Spread batter into a buttered 9" round cake pan.
• Combine crumb topping ingredients.
• Cover batter with sliced strawberries and sprinkle with crumb topping.
• Bake at 375 for 40-45 minutes.
• Serve warm with whipped cream.

WARM STRAWBERRY CRUMB CAKE

Steps:

• Filling:.
• Preheat the oven to 350°.
• In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla seeds and let stand until the berries release some of their juices, about 30 minutes.
• Pour the fruit filling into a 9-by-13-inch glass or ceramic baking dish set on a sturdy baking sheet.
• Crumb Topping:.
• In a medium bowl, mix all of the ingredients with your fingers until a coarse meal forms; press into small clumps.
• Cake:
• In a medium bowl, whisk the flour with the baking powder and salt.
• In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes.
• Add the eggs, one at a time, beating well between additions.
• Beat in the vanilla extract and scrape down the bowl.
• Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk.
• Spoon the batter over the fruit filling, spreading it to the edge, sprinkle with the crumb topping.
• Bake in the center of the oven for 1 hour and 15 minutes, until the fruit is bubbling, the crumb topping is golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached.
• Transfer to a rack to cool slightly.
• Serve the crumb cake warm or at room temperature.
• Make Ahead:.
• The crumb cake can be refrigerated overnight. Serve warm or at room temperature.

STRAWBERRY BUTTERMILK CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch cast iron skillet.
• Combine flour, baking powder, and salt in a bowl. Set aside.
• Cream butter and 1 cup sugar with an electric mixer together in another bowl until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Add vanilla. Add dry ingredients and buttermilk alternately. Fold in strawberries. Transfer batter into the prepared skillet and smooth out the top. Sprinkle with 2 tablespoons sugar.
• Bake in the preheated oven until golden brown and a toothpick inserted in center comes out clean, 60 to 75 minutes.

STRAWBERRY BUTTERMILK CRUMB CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square cake pan with enough parchment paper to have overhang on all sides.
• Mix together flour, sugar, baking powder, salt, and nutmeg in a large bowl until combined. Cut in butter until mixture resembles wet sand. Measure out 1 cup of the crumb mixture to use for the topping, and set aside.
• Add buttermilk, eggs, and vanilla to the dry ingredients. Mix just until there are no dry clumps of flour remaining. Fold in strawberries.
• Pour batter into the prepared pan and smooth into an even layer. Sprinkle 1 cup reserved crumb mixture evenly over the top.
• Place pan into the preheated oven and bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 60 to 65 minutes. Allow cake to cool completely in pan before carefully lifting out of the pan using the parchment overhang. Cut and serve.