Warm Strawberry Crumb Cake

1. 1

   Filling:

2. 2

   Preheat the oven to 350u00b0.

3. 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.

4. 4

   Pour the fruit filling into a 9-by-13-inch glass or ceramic baking dish set on a sturdy baking sheet.

5. 5

   Crumb Topping:

6. 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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   Cake:

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   In a medium bowl, whisk the flour with the baking powder and salt.

9. 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.

10. 10

    Add the eggs, one at a time, beating well between additions.

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    Beat in the vanilla extract and scrape down the bowl.

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    Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk.

13. 13

    Spoon the batter over the fruit filling, spreading it to the edge, sprinkle with the crumb topping.

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    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.

15. 15

    Transfer to a rack to cool slightly.

16. 16

    Serve the crumb cake warm or at room temperature.

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    Make Ahead:

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    The crumb cake can be refrigerated overnight. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.