Fresh Strawberry Crumb Cake
My favorite souvenirs to bring home from Oxnard are flats of strawberries. We eat many of them fresh and this year I have a new recipe for Strawberry Crumb Cake.
Sunshine and Pacific Ocean breezes are just what strawberries need to become sweet and juicy, so I can always count on these to be delicious. Also, it’s guaranteed that I’ll buy a lot of them.
The cake is a crowd pleaser, so it is perfect for potlucks and family gatherings. Kids and adults will love the sweet berries, moist cake and crunchy topping.
I enjoyed a cooking class at La Dolce Vita and learned how to make this simple, from scratch cake. The class was held on the restaurant’s outdoor patio. Afterwards, we went inside to eat the meal that we made.
Below is my variation of the crumb cake and I hope you enjoy it!
Strawberry Crumb Cake Recipe
Pre-heat oven to 350
2 1/4 cups Flour
1 T Baking Powder
1 Stick Butter
1 t Vanilla
3/4 cup Buttermilk
1/2 cup Brown Sugar
1/2 cup + 2T Flour
4 T Butter
- Filling: Combine filling ingredients in a large bowl and let sit for about 30 minutes.
- Batter: Using a mixer, combine butter, sugar and eggs and then add the vanilla. Then gradually sift in the dry ingredients and buttermilk.
- Crumb topping: Mix all ingredients together by hand until clumpy.
- Assemble: Coat a 9″ x 12″baking dish with non-stick baking spray. Arrange fruit evenly in baking dish and then spoon batter on top of the fruit. Cover with crumb topping.
- Bake: Bake for about 1 hour 15 minutes at 350° until fruit is bubbly and toothpick inserted into center of cake comes out clean.
- Enjoy: Serve warm, at room temperature or chilled. Eat as is or you can top with ice cream or whipped cream. If there are any leftovers, store in the refrigerator.
Also, check out my vegetarian antipasto bread roll recipe from the same cooking class.