Strawberry Crumb Cake Recipe

The circle of relatives of layer cake crowned with juicy strawberries vanilla and brown sugar topping. Serve this Cake Crumb Strawberry warm with a scoop of vanilla ice cream or whipped cream hoarse. 

Just in case you want a cause to Kokoro greater enthusiastic about spring, I present to you (drumroll, please) ... warm Strawberry Crumb Cake.

"What's a warm Strawberry Crumb Cake?  "you will be asking yourself a success. this is a dream come actual. Jammy, juicy strawberries covered with gentle vanilla cake and completed with a buttery brown sugar topping. Eaten heat with a scoop of vanilla ice cream melting on a sluggish or a bunch of smooth whipped cream, it is absolute perfection.

Not handiest can be served for dessert, however it is also a amazing breakfast or brunch cake.

INGREDIENTS:

STRAWBERRY FILLING:

• 3 pounds fresh strawberries see note
• 1/2 cup granulated sugar
• 2 tablespoons freshly squeezed lemon juice
• 2 1/2 tablespoons cornstarch dissolved into 2 1/2 tablespoons water
• 3/4 teaspoon vanilla extract

CRUMB TOPPING:

• 1/2 cup light brown sugar lightly packed
• 1/2 cup plus 2 tablespoon all purpose flour
• pinch salt
• 4 tablespoons unsalted butter melted

CAKE:

• 2 1/4 cups all purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 cup unsalted butter softened
• 1 1/4 cups granulated sugar
• 3 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract optional
• 3/4 cup buttermilk

INSTRUCTIONS:

STRAWBERRY FILLING:

1. Preheat the oven to 350°F. In a big bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry, and vanilla extract. Pour the fruit filling right into a greased 9-through-13-inch glass or ceramic baking dish and set it on a robust baking sheet.

CRUMB TOPPING:

1. In a medium bowl, integrate brown sugar, flour and salt. upload melted butter. Stir with a fork until usually mixed after which keep to mix the use of your hands to create crumbs. Set apart.

CAKE:

1. In a medium bowl, whisk the flour with the baking powder and salt. Set aside.
2. In a massive bowl, the use of a hand mixer, or stand mixer fitted with the paddle attachment, beat the butter with the sugar at medium-excessive speed until light and fluffy, approximately 3 minutes. add the eggs, one at a time, beating properly between additions and scraping down the bowl as needed. Beat within the vanilla extract and almond extract (if using). add half the dry ingredients to the batter beating until mixed. upload the buttermilk, then the remaining dry elements, beating well after each addition.
3. Spoon the batter over the fruit filling, lightly spreading it around (I used a small offset spatula). Sprinkle with the crumb topping. Bake in the middle of the oven for 60-70 minutes, until the fruit is effervescent, the crumb topping is golden, and a toothpick inserted within the center of the cake comes out with a few moist crumbs connected. If vital, loosely area a bit of foil over the top of the cake if crumb topping is getting too dark. switch to a rack to chill barely. Serve the nice and cozy or at room temperature.

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