Strawberry Crumb Cake
This scrumptious cake takes advantage of summer strawberries.
Ingredients
For the Cake
- 20 to 23 ounces frozen sweetened strawberries, reserve the juice
- Butter and flour or baking spray, for the pan
- 1 cup butter, softened
- 1 ¼ cups granulated sugar
- 2 large eggs, room temperature
- 1 ½ tsp vanilla extract
- 2 cups all-purpose flour, (248 grams)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk, well shaken
For the Crunch Mixture
- ½ cup chopped pecans
- ½ cup brown sugar
- 2 tbsp butter, softened
- 1 tsp ground cinnamon
For the Sauce
- Reserved strawberry syrup
- 3 tsp cornstarch
- 2 tsp lemon juice
Recommended Equipment
Instructions
- Drain the syrup from the strawberries into a cup or bowl; cover and refrigerate until serving time. Put the drained strawberries in a separate bowl and set aside.20 to 23 ounces frozen sweetened strawberries
- Heat the oven to 350°F. Grease and flour a 9-by-13-inch baking pan.Butter and flour or baking spray
- In a mixing bowl with an electric mixer, combine 1 cup of softened butter and 1 1/4 cups of granulated sugar; beat on medium speed for about 3 minutes, until light in color and fluffy.1 cup butter | 1 1/4 cups granulated sugar
- Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla.2 large eggs | 1 1/2 tsp vanilla extract
- In a separate bowl, combine the flour, baking powder, soda, and salt; stir to mix. Add about 1/3 of the dry mixture to the first mixture and beat on low speed until barely blended. Add half of the buttermilk and beat just until mixed. Repeat with another one-third of the flour and remaining buttermilk, then beat in the last of the flour mixture just until combined.2 cups all-purpose flour | 1 tsp baking powder | 1/2 tsp baking soda | 1/2 tsp salt | 1 cup buttermilk
- In a small bowl, combine the chopped pecans, brown sugar, 2 tablespoons of softened butter, and cinnamon.1/2 cup chopped pecans | 1/2 cup brown sugar | 2 tbsp butter | 1 tsp ground cinnamon
- Spoon half of the batter into the prepared baking pan and spread to cover. Top with the drained strawberries and half of the pecan mixture.
- Spoon the remaining batter evenly over the strawberry layer and gently spread to cover. It is a thick batter, so don't worry if some of the strawberries are peeking through. Sprinkle the remaining pecan mixture over the second layer.
- Bake the cake for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake on a rack.
- When the cake is cooled, make the strawberry sauce. Put the reserved strawberry syrup in a saucepan with 3 teaspoons of cornstarch and 2 teaspoons of lemon juice. Place the pan over medium-low heat and bring to a simmer. Cook, stirring, until the sauce is thickened and clear.Reserved strawberry syrup | 3 tsp cornstarch | 2 tsp lemon juice
- Serve slices of strawberry cake with a drizzle of warm syrup.
Nutrition
Calories: 434kcalCarbohydrates: 57gProtein: 4gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 79mgSodium: 352mgPotassium: 100mgFiber: 2gSugar: 39gVitamin A: 612IUVitamin C: 0.4mgCalcium: 68mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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