Strawberry Buttermilk Crumb Cake: A Slice of Summer Bliss
Summer is the season of berries, and strawberries are undoubtedly one of the most beloved. Their vibrant color, sweet-tart flavor, and versatility make them a star ingredient in countless desserts. Today, we’re celebrating strawberries with a truly delightful treat: Strawberry Buttermilk Crumb Cake. This cake is moist, tender, and bursting with fresh strawberry flavor, all topped with a buttery, irresistible crumb topping. The buttermilk adds a subtle tang that complements the sweetness of the berries perfectly, creating a balanced and utterly delicious dessert.
This recipe is perfect for a weekend brunch, a summer picnic, or simply a delightful treat to enjoy with a cup of coffee or tea. It’s also incredibly easy to make, even for novice bakers. So, let’s dive in and create this wonderful Strawberry Buttermilk Crumb Cake!
Why This Recipe Works
* **Buttermilk Magic:** Buttermilk is the secret ingredient that makes this cake incredibly moist and tender. Its acidity also helps to activate the baking soda, resulting in a light and airy texture.
* **Fresh Strawberries:** Using fresh, ripe strawberries is key to achieving the best flavor. Their sweetness and slight tartness perfectly complement the rich cake and crumb topping.
* **Perfect Crumb Topping:** The crumb topping is made with simple ingredients like flour, sugar, butter, and a touch of cinnamon. It adds a delightful textural contrast to the soft cake and juicy strawberries.
* **Easy to Make:** This recipe requires no fancy equipment or techniques. It’s a straightforward process that even beginner bakers can master.
Ingredients You’ll Need
Here’s a breakdown of the ingredients you’ll need for the cake and the crumb topping:
**For the Cake:**
* 2 cups (250g) all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (2 sticks or 226g) unsalted butter, softened
* 1 1/2 cups (300g) granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup (240ml) buttermilk
* 2 cups (about 1 pound or 450g) fresh strawberries, hulled and sliced
**For the Crumb Topping:**
* 1 cup (125g) all-purpose flour
* 1/2 cup (100g) granulated sugar
* 1/4 cup (50g) packed light brown sugar
* 1/2 teaspoon ground cinnamon
* 1/2 cup (1 stick or 113g) cold unsalted butter, cut into cubes
Equipment Needed
* 9×13 inch baking pan
* Mixing bowls
* Electric mixer (stand or hand mixer)
* Measuring cups and spoons
* Rubber spatula or wooden spoon
* Pastry blender or fork (for the crumb topping)
* Parchment paper (optional, for easy cleanup)
Step-by-Step Instructions
Now, let’s get baking! Follow these detailed instructions to create your own Strawberry Buttermilk Crumb Cake:
**Step 1: Prepare the Pan and Preheat the Oven**
* Preheat your oven to 350°F (175°C). Position a rack in the center of the oven.
* Grease and flour a 9×13 inch baking pan. Alternatively, line the pan with parchment paper, leaving an overhang on the sides for easy removal after baking.
**Step 2: Make the Crumb Topping**
* In a medium bowl, whisk together the flour, granulated sugar, brown sugar, and cinnamon.
* Add the cold, cubed butter to the dry ingredients.
* Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. You can also use a fork, but it may take a little longer.
* Place the crumb topping in the refrigerator while you prepare the cake batter. This will help the butter stay cold and the crumbs will be more defined.
**Step 3: Cream the Butter and Sugar**
* In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes. Use an electric mixer (stand or hand mixer) for the best results.
* Scrape down the sides of the bowl as needed to ensure that all the butter and sugar are incorporated.
**Step 4: Add the Eggs and Vanilla**
* Beat in the eggs one at a time, mixing well after each addition.
* Stir in the vanilla extract.
**Step 5: Combine the Dry Ingredients**
* In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
**Step 6: Alternate Adding Dry and Wet Ingredients**
* Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients.
* Add about one-third of the dry ingredients to the butter-sugar mixture and mix until just combined. Don’t overmix.
* Pour in half of the buttermilk and mix until just combined.
* Add another third of the dry ingredients and mix until just combined.
* Pour in the remaining buttermilk and mix until just combined.
* Finish by adding the remaining dry ingredients and mixing until just combined. The batter should be smooth and lump-free.
**Step 7: Fold in the Strawberries**
* Gently fold in the sliced strawberries into the cake batter. Be careful not to overmix, as this can cause the strawberries to release their juices and make the cake soggy.
**Step 8: Pour Batter into Pan and Sprinkle with Crumb Topping**
* Pour the cake batter into the prepared 9×13 inch baking pan, spreading it evenly with a spatula.
* Remove the crumb topping from the refrigerator and sprinkle it evenly over the top of the cake batter.
**Step 9: Bake the Cake**
* Bake in the preheated oven for 35-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown and the crumb topping should be nicely browned.
* If the crumb topping starts to brown too quickly, you can tent the cake with aluminum foil to prevent it from burning.
**Step 10: Cool and Serve**
* Let the cake cool in the pan for at least 15-20 minutes before slicing and serving.
* If you lined the pan with parchment paper, you can lift the cake out of the pan using the overhang and transfer it to a serving platter.
* Serve the Strawberry Buttermilk Crumb Cake warm or at room temperature. It’s delicious on its own, or you can top it with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips for Success
* **Use Room Temperature Ingredients:** Softened butter, room temperature eggs, and room temperature buttermilk will emulsify better, resulting in a smoother batter and a more tender cake.
* **Don’t Overmix:** Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
* **Use Fresh Strawberries:** Fresh strawberries will provide the best flavor and texture. If you only have frozen strawberries, thaw them completely and pat them dry before adding them to the batter.
* **Chill the Crumb Topping:** Chilling the crumb topping helps the butter stay cold, which will create more defined crumbs.
* **Check for Doneness:** Use a wooden skewer to check for doneness. Insert the skewer into the center of the cake. If it comes out clean or with just a few moist crumbs attached, the cake is done.
* **Let it Cool:** Allow the cake to cool completely before slicing and serving. This will prevent it from crumbling.
Variations and Additions
* **Other Berries:** Feel free to substitute other berries for the strawberries, such as blueberries, raspberries, or blackberries. You can also use a mix of berries.
* **Lemon Zest:** Add the zest of one lemon to the cake batter for a bright, citrusy flavor.
* **Almonds:** Add slivered almonds to the crumb topping for extra crunch and flavor.
* **Spices:** Experiment with different spices in the crumb topping, such as nutmeg, cardamom, or ginger.
* **Glaze:** Drizzle a simple powdered sugar glaze over the cake after it has cooled for an extra touch of sweetness.
Serving Suggestions
* **Breakfast or Brunch:** Serve a slice of Strawberry Buttermilk Crumb Cake with a cup of coffee or tea for a delightful breakfast or brunch.
* **Dessert:** Enjoy a slice of cake as a simple and satisfying dessert.
* **With Ice Cream or Whipped Cream:** Top the cake with a scoop of vanilla ice cream or a dollop of whipped cream for a more decadent treat.
* **Picnics and Potlucks:** This cake is perfect for picnics and potlucks, as it’s easy to transport and share.
Storage Instructions
* **Room Temperature:** Store the cake at room temperature in an airtight container for up to 2-3 days.
* **Refrigerator:** Store the cake in the refrigerator in an airtight container for up to 5 days. Let it come to room temperature before serving.
* **Freezer:** Freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before serving.
Nutritional Information (Approximate)
* Calories: 350-400 per serving (depending on slice size)
* Fat: 18-22g
* Saturated Fat: 10-12g
* Cholesterol: 70-80mg
* Sodium: 200-250mg
* Carbohydrates: 45-55g
* Sugar: 30-35g
* Protein: 4-5g
Conclusion
This Strawberry Buttermilk Crumb Cake is a truly special treat that’s perfect for any occasion. The combination of moist, tender cake, sweet strawberries, and buttery crumb topping is simply irresistible. So, gather your ingredients, preheat your oven, and get ready to bake a slice of summer bliss! Enjoy!