Oh this is yummy. Warm strawberry Crumb Cake. Topped with whipped cream, even better.
Recipe and more over at The Alchemist.
Strawberry Crumb Cake
This can also be made with a combination of raspberries, blackberries or blueberries.
adapted from Food and Wine, recipe by Gerard Craft
3 lbs fresh strawberries, (approx. 8 cups or 1 1/2 kilos) hulled and halved
1/2 cup (100 g,) sugar
1 1/2 Tablespoon fresh lemon juice
2 Tablespoons cornstarch dissolved in 2 Tablespoons of water
1 vanilla bean, split and seeds scraped out, or substitute 2 or 3 tsp. of vanilla extract
For Crumb Topping
1/2 cup (75 g.) lightly packed light brown sugar *note- if you don't have brown sugar either make your own by mixing some white sugar with a little molasses, or you can substitute white sugar, although the flavor of the topping will be better with brown.
1/2 cup plus 2 tablespoons (60 g,) flour
Pinch of salt
4 tablespoons unsalted butter, room temperature
2 1/4 (225 g.) cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 stick (1/2 cup) (8 Tablespoons) (113 g.) unsalted butter, softened
1 1/4 cups (250 g.) sugar
1 1/2 teaspoons pure vanilla extract
3/4 cup (6 oz.) (177 ml) buttermilk *note- if you don't keep buttermilk in the house just use some soured milk by taking regular milk and adding a Tablespoon or 2 of lemon juice or vinegar and let it sit for 15 minutes.
Preheat oven to 350 degrees Farenheit, 180 degrees Celsius, or Gas Mark 4.
In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla seeds or vanilla extract, 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.
Make the crumb topping. Place all crumb topping ingredients in a medium bowl, use a fork to mash all ingredients together until the butter has mashed up with the other ingredients enough where pea sized pieces of crumb topping appear. Set aside.
Make the cake batter. Using a hand held electric mixer, or use a stand mixer, cream together the butter and the sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well between each addition. Add the vanilla and mix again. Mix together the flour, salt, and baking powder in another large bowl and whisk well. Scrape down the bowl and add the dry ingredients to the batter in 3 additions alternating with the buttermilk or soured milk, if using.
Spoon the batter over the fruit, smoothing the battter to the edges. 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. Serve the crumb cake warm or at room temperature with whipped cream or ice cream if desired.