Summer's Best Potluck Dish: Three Bean Salad

Strawberry Streusel Cake

It may not win the prettiest cake contest but is a delicious way to get your strawberry fix. Tender and juicy strawberries together with the crunchy cinnamon pecan streusel is a match made in heaven. It can be served as part of a brunch, or dolloped with whipped cream or ice cream for a sweet end to a summer meal. The cake is best served warm so be sure to allow time to gently heat it if you’ve made it ahead.

Strawberry Streusel Cake

Prep Time 25 minutes
Cook Time 40 minutes
It may not win the prettiest cake contest but is a delicious way to get your strawberry fix. Tender and juicy strawberries together with the crunchy cinnamon pecan streusel is a match made in heaven. It can be served as part of a brunch, or dolloped with whipped cream or ice cream for a sweet end to a summer meal. The cake is best served warm so be sure to allow time to gently heat it if you've made it ahead.
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Course Dessert
Servings 1 9″ cake

Ingredients
 

For the Streusel:

  • ½ cup (62 grams) all-purpose flour
  • ½ cup (100 grams) brown sugar
  • ½ cup pecans, toasted and finely ground
  • ¾ teaspoon ground cinnamon
  • 4 tablespoons unsalted butter
  • a pinch of salt

For the cake:

  • 6 tablespoons unsalted butter
  • 1 cup (200 grams) white sugar
  • 1 large egg
  • ½ cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (195 grams) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 pound strawberries, hulled and halved or quartered if large

Instructions
 

  • Begin by making the streusel. In a food processor, combine the flour, brown sugar, cinnamon and salt. Pulse to combine. Add the pecans, then pour in the melted butter. Pulse until combined, then set aside while you make the cake. You could also combine everything in a bowl as well.
  • Preheat your oven to 325 F and butter a 9” springform pan or a 9” cake pan with 2” high sides. Cut a round of parchment paper to fit the bottom, then butter the parchment. Set the pan aside.
  • Brown the 6 tablespoons butter by placing in a saucepan and cooking over medium heat. It will bubble and pop. Stir frequently, and when the milk solids have turned brown, pour into a large heat-proof mixing bowl.
  • Stir the sugar into the brown butter, then slowly pour in the buttermilk, whisking. If you pour it in too fast, the cold buttermilk will cause the butter to solidify. To avoid this possibility, you can have your buttermilk at room temperature. Whisk in the egg and vanilla, then whisk in the flour, baking powder, and salt. Finally, fold in the strawberries.
  • Pour into your prepared pan, then top with the streusel evenly, pressing it down slightly and very gently into the batter. Bake for 55-65 minutes, checking after 40 minutes to make sure the streusel isn’t browning too quickly. If you see this happening, carefully cover with foil until the cake is cooked through.
  • Remove from the oven and let cool for 10 minutes. Serve warm, or at room temperature, with whipped cream or vanilla ice cream. The cake can be made 6 hours ahead of time, but it is nice served warm. Gently warm it in a low oven before serving.
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