Go Back Email Link
+ servings
Warm Strawberry Crumb Cake

Warm Strawberry Crumb Cake

Print Recipe
This mouthwatering variation on crumb cake comes from Chef Michelle Kenney from Southern California's strawberry capital, Oxnard. Serve it warm topped with vanilla ice cream for a decadent combination of flavors and textures. 
Course Dessert, Snack
Cuisine American
Dish Type cake
Cooking Style Baking
Seasonal Father's Day, Fourth of July, Mother's Day, spring, summer
Ingredient strawberry
Prep Time 35 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 50 mins
Servings 8 -10 servings
Author Michelle Kenney

Ingredients

FILLING

  • 3 lbs strawberries hulled and halved (8 cups)
  • 1/2 cup granulated sugar
  • 2 tbsp freshly squeezed lemon juice
  • 2 1/2 tbsp cornstarch dissolved in 2 1/2 tablespoons of water
  • 1 vanilla bean or 1 tablespoon of Vanilla

CRUMB TOPPING

  • 1/2 cup lightly packed light brown sugar
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 4 tbsp unsalted butter cubed and chilled

CAKE

  • 2 1/4 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 cup unsalted butter (one stick) softened
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 1/2 tsp pure vanilla extract
  • 3/4 cup buttermilk

Instructions

Make the 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, while you make the cake batter.

Make the Cake Batter:

  • 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.

Make the Crumb Topping:

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

To Bake the Cake

  • Grease or coat a 9 x 13 pan with baking spray. Then set the pan on top of a sturdy baking sheet. (This is to catch any filling that may bubble out.)
  • Pour the batter evenly into your prepared baking dish and spoon the fruit on top, 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, about 20 minutes.
  • Serve the crumb cake warm. (Optional: top with vanilla ice cream.)
  • Store leftover cake in the refrigerator overnight.

Notes

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