Are you dreaming of warm, summer days filled with the sweet scent of ripe strawberries? Then get ready to bake up a storm with this incredibly delicious and easy Strawberry Crumb Cake recipe! This recipe is perfect for beginner bakers, a quick weeknight dessert, or a delightful treat for any occasion. It's a beautiful blend of juicy strawberries and a buttery, crumbly topping that will have everyone asking for seconds. Get ready to experience the ultimate homemade comfort food!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh strawberries, hulled and sliced
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. This ensures your cake bakes evenly and releases easily from the pan.
Making the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures all the dry ingredients are evenly distributed.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This incorporates air into the batter, resulting in a lighter cake.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – don't overmix!
- Gently fold in the sliced strawberries. Be careful not to crush them.
Preparing the Crumble Topping:
- In a separate bowl, combine the flour, oats, brown sugar, and cinnamon.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Cold butter is key for a crumbly topping.
Baking the Strawberry Crumb Cake:
- Pour the cake batter into the prepared pan and spread evenly.
- Sprinkle the crumble topping evenly over the batter.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before slicing and serving.
Tips and Variations:
- For extra juicy strawberries: Toss the sliced strawberries with a tablespoon of cornstarch before adding them to the batter. This helps absorb excess moisture.
- Make it a berry extravaganza: Add other berries like blueberries or raspberries along with the strawberries.
- Spice it up: Add a pinch of nutmeg or cardamom to the crumble topping for a warm, spiced flavor.
- Lemon zest twist: Add the zest of one lemon to the cake batter for a bright, citrusy flavor.
- Glaze it: Once cooled, drizzle a simple glaze made from powdered sugar and milk or lemon juice over the top for an extra touch of sweetness.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 18-20g
- Saturated Fat: 10-12g
- Carbohydrates: 45-50g
- Sugar: 25-30g
- Protein: 4-5g
This Strawberry Crumb Cake is a guaranteed crowd-pleaser, a perfect blend of sweet and tart flavors, and a recipe that’s as enjoyable to make as it is to eat. Enjoy this delicious homemade treat! It’s the perfect recipe for easy recipes, healthy meals, and quick dinner ideas, transforming your kitchen into a haven of delicious dishes and best recipes.