STRAWBERRY CRUMB CAKE

Ingredients

• 300 g fresh strawberries, sliced
• 1 tbsp flour (to toss the strawberries)
• 1 tbsp white sugar (to toss the strawberries)
• 85 g melted butter (for the crumble)
• 100 g all-purpose flour (for the crumble)
• 80 g brown sugar (for the crumble)
• 30 g white sugar (2 tbsp, for the crumble)
• 2 large eggs
• 150 g granulated sugar (3/4 cup)
• 115 g melted butter (1/2 cup)
• 120 ml buttermilk (1/2 cup)
• 2 tsp vanilla
• 250 g all-purpose flour (2 cups)
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt

Instructions

1. Slice the strawberries and toss with sugar and flour. Make crumble by mixing melted butter, sugars, and flour until crumbly. To make the cake, whisk eggs and sugar. Stir in melted butter, buttermilk, and vanilla. Fold in flour, baking powder, baking soda, and salt until just combined. Pour batter into a greased 8" springform pan. Top with strawberries, then sprinkle the crumble evenly. Bake at 350°F (180°C) for 60–75 minutes. Loosely cover with foil at 40 mins to prevent over-browning.
2. Also works in an 8x8 square pan (bake 45–55 mins)