Warm Strawberry Crumb Cake
Yummm, a perfect spring or summer dessert! This recipe tops fresh strawberries with a batter that produces an airy cake and a wonderful crisp crust. The fruit becomes almost jam-like. The fruit filling can also be made with a combo of berries, including blackberries, raspberries, etc. The vanilla bean in the filling is very nice, but pure vanilla extract can be subsituted. I serve this warm with vanilla ice cream. This is adapted from food & wine magazine. Hope you enjoy!!
Steps
Filling:.
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.
Crumb topping:.
In a medium bowl , mix all of the ingredients with your fingers until a coarse meal forms.
Press into small clumps.
Cake:.
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.
Spoon the batter over the fruit filling , spreading it to the edge , sprinkle with the crumb topping',.
Ingredients
strawberries, sugar, fresh lemon juice, cornstarch, vanilla bean, light brown sugar, all-purpose flour, salt, unsalted butter, baking powder, eggs, pure vanilla extract, buttermilk