Recipe Details
![](https://www.allrecipes.com/thmb/9QYDU1y8y-ESGbUPV-WWCUtBa8k=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/StrawberryButtermilkCrumbCakeKimShupe4x3-7e33dbd3be0d4e8fb7ca06abf63f1e26.jpg)
Recipe provided by AllRecipes.com
Strawberry Crumb Cake
This delightful strawberry crumb cake has a deliciously moist vanilla cake base with chunks of sweet fresh strawberries and a buttery crumble topping.
Makes:12 servings
Ingredients
- 3 cups all-purpose flour
- 1¾ 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
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Directions
Prep:15 mCook:60 mReady:1 h 15 m
- 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 flour, sugar, baking powder, salt, and nutmeg together 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 remaining mixture in the bowl. Mix just until there are no dry clumps of flour remaining. Fold in strawberries.
- Pour cake batter into the prepared pan and smooth into an even layer. Sprinkle 1 cup reserved crumb mixture evenly over the top.
- Bake cake in the preheated oven 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.