Strawberry Buttermilk Crumb Cake

This cake may have a somewhat long bake time, but the prep takes hardly any time at all--plus: it's made in just one bowl with no mixer required! If your strawberries are on the larger side, quarter them instead of halving before adding to the batter.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 361 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• 3 cups all-purpose flour
• 1 ¾ cups white sugar
• 1 tablespoon vanilla extract
• 1 cup buttermilk
• 1 tablespoon baking powder
• 2 large eggs, at room temperature
• 2 cups hulled and halved strawberries
• ¾ cup unsalted butter, cut into 1/2-inch cubes

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square cake pan with enough parchment paper to have overhang on all sides.

Step 2

Mix together flour, sugar, baking powder, salt, and nutmeg in a large bowl until combined. Cut in butter until mixture resembles wet sand. Measure out 1 cup of the crumb mixture to use for the topping, and set aside.

Step 3

Add buttermilk, eggs, and vanilla to the dry ingredients. Mix just until there are no dry clumps of flour remaining. Fold in strawberries.

Step 4

Pour batter into the prepared pan and smooth into an even layer. Sprinkle 1 cup reserved crumb mixture evenly over the top.

Step 5

Place pan into the preheated oven and bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 60 to 65 minutes. Allow cake to cool completely in pan before carefully lifting out of the pan using the parchment overhang. Cut and serve.