Warm Strawberry Crumb Cake

Gerard Craft tops spring's first strawberries with batter and bakes them until the fruit is warm and jammy and the cake is airy, with a wonderful, crisp crust.

Slideshow: Fruit Crisp and Cobbler Recipes

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  • Servings: 8

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Ingredients

filling
  • 3 pounds strawberries, hulled and halved (8 cups)
  • 1/2 cup sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 1/2 tablespoons cornstarch dissolved in 2 1/2 tablespoons of water
  • 1 vanilla bean, split and seeds scraped
crumb topping
  • 1/2 cup lightly packed light brown sugar
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • Pinch of salt
  • 4 tablespoons unsalted butter, cubed and chilled
cake
  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 cup buttermilk

How to make this recipe

  1. Preheat the oven to 350°. In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla seeds and let stand until the berries release some of their juices, about 30 minutes. Pour the fruit filling into a 9-by-13-inch glass or ceramic baking dish set on a sturdy baking sheet.

  2. In a medium bowl, mix all of the ingredients with your fingers until a coarse meal forms; press into small clumps.

  3. In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well between additions. Beat in the vanilla extract and scrape down the bowl. Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk.

  4. Spoon the batter over the fruit filling, spreading it to the edge. Sprinkle with the crumb topping. Bake in the center of the oven for 1 hour and 15 minutes, until the fruit is bubbling, the crumb topping is golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Transfer to a rack to cool slightly. Serve the crumb cake warm or at room temperature.

Make Ahead

The crumb cake can be refrigerated overnight. Serve warm or at room temperature.

Notes

The fruit filling can also be made with a combination of blackberries, raspberries and blueberries.

Serve With

Vanilla ice cream.

Contributed By Photo © John Kernick Published April 2009





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Aggregate Rating value: 5

Review Count: 3120

Worst Rating: 0

Best Rating: 5

Author Name: elisablowt

Review Body: The cake is really lovely and the strawberries turn into a wonderful compote while everything is baked. I gave this recipe only 3 stars because the middle of the cake looked great but once you cut into it it was all gooey almost like the dough hadn't baked properly. This is not possible with the long baking time. It is the liquid of the strawberries that is most likely the issue. I am not sure what the best way to avoid this would be. Otherwise this is a great recipe for summer! If you make it in winter just add some whip cream instead of ice cream.

Review Rating: 3

Date Published: 2016-09-06

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