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WARM STRAWBERRY CRUMB CAKE Recipe

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This recipe for WARM STRAWBERRY CRUMB CAKE is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling:
3 lbs. Strawberries, hulled and halved
½ cup sugar
2 tablespoons lemon juice
2 ½ tablespoons cornstarch dissolved in 2 ½ tablespoons water
1 vanilla bean, split, and seeds scraped
Crumb Topping:
½ cup light brown sugar
½ cup flour
Pinch of salt
4 tablespoons butter, cubed and chilled

Cake:
2 ¼ cups flour
1 tablespoon baking powder
1 stick butter, softened
1 ¼ cup sugar
3 large eggs
1 ½ teaspoons vanilla
¾ cup buttermilk
Directions:
Directions:
Preheat oven to 350° Toss strawberries with sugar, lemon juice, cornstarch slurry and vanilla seeds, let stand 30 minutes. Pour into 9x13 glass baking dish, set on baking sheet.
Mix all topping ingredients in bowl until coarse meal forms, Press into small clumps.
Whisk flour, baking powder and salt in bowl. Separately, in small bowl, beat butter, sugar at high speed until light and fluffy. Add eggs, beat and add vanilla extract. Add dry ingredients and pour in buttermilk. Spoon batter over fruit filling and sprinkle with crumb topping, bake for 1 hour 15 minutes until fruit is bubbling, and topping is golden.

 

 

 

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