FRESH STRAWBERRY CRUMB CAKE
This Fresh Strawberry Crumb Cake is an incredibly buttery cake topped with layer of caramelized strawberries and a generous amount of sugary crumb topping. This is the best crumb cake ever!
Provided by amycaseycooks
Categories Dessert
Time 1h
Yield 15
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish.
- Heat a large sauté pan to medium high. Add the butter, brown sugar, and cinnamon. Stir to melt. Add the strawberries and stir to coat. Reduce heat to medium low and cook for about 4 to 5 minutes, stirring occasionally. The strawberries should be slightly soft. Set aside.
- In a large bowl, combine the crumb topping ingredients - ¼ cup sugar, ¾ cup brown sugar, packed, 1 teaspoon cinnamon, ½ teaspoon kosher salt, 3 ½ cups cake flour, and 2 sticks of melted butter. Stir to combine. Set aside.
- In a small bowl, add vinegar to half and half and set aside.
- In a large mixing bowl, combine the dry ingredients for the cake - 2 ½ cups flour, 1 cup sugar, ½ teaspoon kosher salt, and ½ teaspoon baking soda.
- With a stand mixer or handheld mixer on low speed, add the 1 ½ sticks of butter chunks, one at a time to the dry ingredients. Mix for about 2 to 3 minutes or until mixture resembles a coarse crumble.
- Add the eggs and vanilla extract to the small bowl with the half and half and vinegar and stir to combine.
- Slowly add the half and half mixture to the flour butter mixture. Beat on medium speed for about 1 to 2 minutes or until smooth.
- Spread cake batter into prepared baking dish. Top with sautéed strawberries, but leave any accumulated juices in the sauté pan.
- Break up the crumb topping with a spoon. The pieces should be about the size of marbles. Sprinkle evenly on top of strawberries.
- Bake for 45 to 50 minutes or until toothpick comes out clean.
- Let cool completely and dust with powdered sugar.
Nutrition Facts : ServingSize 1 slice, Calories 532 calories, Sugar 31.1 g, Sodium 371 mg, Fat 24.4 g, SaturatedFat 14.7 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 72.5 g, Fiber 3.4 g, Protein 7.6 g, Cholesterol 98 mg
STRAWBERRY BUTTERMILK CAKE
Make and share this Strawberry Buttermilk Cake recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1979.9, Fat 82.7, SaturatedFat 48.2, Cholesterol 562.5, Sodium 3910.9, Carbohydrate 270.6, Fiber 9.4, Sugar 120.6, Protein 40.2
STRAWBERRY BUTTERMILK CAKE
I made this as a breakfast cake but it is so good that my family eats it for dessert. I baked mine in a cast iron skillet but a springform pan will also work.
Provided by Yoly
Categories Strawberry Cake
Time 1h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 349.6 calories, Carbohydrate 51.5 g, Cholesterol 100.9 mg, Fat 13.9 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 8 g, Sodium 246.9 mg
FRESH STRAWBERRY CRUMB CAKE
Make and share this Fresh Strawberry Crumb Cake recipe from Food.com.
Provided by Recipe Junkie
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
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.
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- Adjust the oven rack to the lower third position. Preheat the oven to 350°F (177°C). Spray an 8-in or 9-in springform pan with non-stick spray. Springform pan is required. Set aside.
- Combine the flour, brown sugar, granulated sugar, and cinnamon together in a medium bowl. Cut the butter into the mixture with a pastry blender or mix with hands until it resembles coarse crumbs. Set in the refrigerator until ready to use. This crumb mixture must be chilled.
- Make the cake: In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the egg and melted butter together on medium speed until combined. Add the milk and 2 teaspoons vanilla extract and beat on medium speed until thoroughly mixed. Scrape down the sides of the bowl as needed. Set aside.
- Whisk the flour, sugar, baking powder, and salt together in a medium bowl until combined. With the mixer running on low, pour the dry ingredients into the wet ingredients. Mix until just combined. Pour into the prepared baking pan.
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