Description
This Strawberry Crumb Cake features a buttery streusel topping and juicy strawberries.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/4 teaspoon salt
- 1 cup fresh strawberries, sliced
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Make the streusel: In a bowl, combine flour, sugar, cold butter, and salt. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Make the cake batter: In a separate bowl, whisk together the melted butter, brown sugar, cinnamon, and vanilla extract.
- In a large bowl, whisk together the eggs, milk, and baking powder.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in the sliced strawberries.
- Pour the batter into the prepared pan. Sprinkle the streusel topping evenly over the batter.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let the cake cool completely before slicing and serving.
Notes
- For best results, use fresh, ripe strawberries.
- You can add a glaze on top.
- Store leftover cake in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Cake
- Method: Bake
- Cuisine: American