STRAWBERRY BUTTERMILK CRUMB CAKE

Strawberry Buttermilk Crumb Cake image

This cake may have a somewhat long bake time, but the prep takes hardly any time at all--plus: it's made in just one bowl with no mixer required! If your strawberries are on the larger side, quarter them instead of halving before adding to the batter.

Provided by Kim

Time 1h15m

Yield 12

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour
1 ¾ cups white sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
¾ cup unsalted butter, cut into 1/2-inch cubes
1 cup buttermilk
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 cups hulled and halved strawberries

Steps:

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.
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.
Add buttermilk, eggs, and vanilla to the dry ingredients. Mix just until there are no dry clumps of flour remaining. Fold in strawberries.
Pour batter into the prepared pan and smooth into an even layer. Sprinkle 1 cup reserved crumb mixture evenly over the top.
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.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 56.6 g, Cholesterol 62.3 mg, Fat 12.9 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 7.7 g, Sodium 254.5 mg, Sugar 31.7 g