Strawberry Buttermilk Crumb Cake
Description
This strawberry cake made with buttermilk is quickly put together and tastes delicious especially when strawberries are in season!
Ingredients
•
3 cups all-purpose flour
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1 3/4 cups white sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/2 teaspoon ground nutmeg
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3/4 cup unsalted butter, cut into 1/2-inch cubes
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1 cup buttermilk
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2 large eggs, at room temperature
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1 tablespoon vanilla extract
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2 cups hulled and halved strawberries
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square cake pan with enough parchment paper to have overhang on all sides.
2
Mix together flour, sugar, baking powder, salt, and nutmeg in a large bowl until combined. Cut in butter until mixture resembles wet sand. Measure out 1 cup of the crumb mixture to use for the topping, and set aside.
3
Add buttermilk, eggs, and vanilla to the dry ingredients. Mix just until there are no dry clumps of flour remaining. Fold in strawberries.
4
Pour batter into the prepared pan and smooth into an even layer. Sprinkle 1 cup reserved crumb mixture evenly over the top.
5
Place pan into the preheated oven and bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 60 to 65 minutes. Allow cake to cool completely in pan before carefully lifting out of the pan using the parchment overhang. Cut and serve.