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1
Filling:
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2
Preheat the oven to 350u00b0.
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3
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.
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4
Pour the fruit filling into a 9-by-13-inch glass or ceramic baking dish set on a sturdy baking sheet.
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5
Crumb Topping:
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6
In a medium bowl, mix all of the ingredients with your fingers until a coarse meal forms; press into small clumps.
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7
Cake:
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8
In a medium bowl, whisk the flour with the baking powder and salt.
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9
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.
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10
Add the eggs, one at a time, beating well between additions.
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11
Beat in the vanilla extract and scrape down the bowl.
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12
Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk.
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13
Spoon the batter over the fruit filling, spreading it to the edge, sprinkle with the crumb topping.
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14
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.
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15
Transfer to a rack to cool slightly.
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16
Serve the crumb cake warm or at room temperature.
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17
Make Ahead:
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18
The crumb cake can be refrigerated overnight. Serve warm or at room temperature.
