Strawberry Buttermilk Crumb Cake

Strawberry Buttermilk Crumb Cake
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 15 mins
  • SERVING
    12 People
  • VIEWS
    12

Indulge in the comforting embrace of our Strawberry Buttermilk Crumb Cake, a delightful creation that marries the tangy sweetness of fresh strawberries with a rich, buttery crumb topping. Effortlessly prepared in a single bowl, this cake promises a symphony of flavors and textures, perfect for a relaxed brunch or a sweet afternoon treat.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    57 g
  • Cholesterol
    62 mg
  • Fiber
    1 g
  • Protein
    5 g
  • Saturated Fat
    8 g
  • Sodium
    255 mg
  • Sugar
    32 g
  • Fat
    13 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square cake pan with parchment paper, ensuring enough overhang on all sides for easy removal. (Prep time: 5 minutes)

02

Step

In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg until thoroughly combined. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse, wet sand. (Prep time: 10 minutes)

03

Step

Measure out 1 cup of the crumb mixture and set aside for the topping. This golden crumble will add a delightful textural contrast to the soft cake. (Prep time: 2 minutes)

04

Step

Add the buttermilk, eggs, and vanilla extract to the remaining dry ingredients. Gently mix until just combined, being careful not to overmix; a few streaks of flour are fine. Fold in the halved strawberries, ensuring they are evenly distributed throughout the batter. (Prep time: 8 minutes)

05

Step

Pour the batter into the prepared cake pan and smooth the surface into an even layer. Sprinkle the reserved 1 cup of crumb topping evenly over the batter. (Prep time: 3 minutes)

06

Step

Place the pan in the preheated oven and bake until a toothpick inserted into the center of the cake comes out with just a few moist crumbs clinging to it, approximately 60 to 65 minutes. (Bake time: 60-65 minutes)

07

Step

Allow the cake to cool completely in the pan on a wire rack before carefully lifting it out using the parchment paper overhang. Slice into squares and serve. (Cooling time: 60 minutes)

For an extra layer of flavor, consider adding a hint of lemon zest to the batter.
If you don't have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
This cake is best enjoyed fresh, but it can be stored in an airtight container at room temperature for up to 2 days.

Isabella Bechtelar

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 4 Ratings)
Total Reviews: (3)
  • Opal Veum

    My family loved this cake! The strawberries were so fresh and delicious.

  • Berenice Daugherty

    I added a little almond extract, and it was divine! Definitely a keeper recipe.

  • Modesta Botsford

    This cake was a hit! So easy to make, and the crumb topping is just perfect.

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