Strawberry Buttermilk Crumb Cake

Published on June 21, 2021

Total Time:

1 hrs 15 mins

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• 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

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.

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Nutrition Facts (per serving)

361Calories13g Fat57g Carbs5g Protein

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Nutrition FactsServings Per Recipe12Calories361% Daily Value *Total Fat13g17%Saturated Fat8g39%Cholesterol62mg21%Sodium255mg11%Total Carbohydrate57g21%Dietary Fiber1g5%Total Sugars32gProtein5gVitamin C15mg77%Calcium109mg8%Iron2mg11%Potassium121mg3%

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