June 13, 2017, by Andrea Nine

Hey food lovers! Welcome to Tasty Tuesday here at The Blended Blog where you can link up your delicious recipes and get some inspiration in the kitchen! I'm Andrea from Living On Cloud Nine l and I am so tickled to be featuring a recipe in June because this time of year is my beloved strawberry season in Indiana! Fresh, juicy strawberries are just the best thing and I make it a challenge every year to come up with a new recipe utilizing this delicious berry! A few weeks ago I made a Brown Sugar Peach Crumb Cake and my family loved it so much that I decided to try it with strawberries and the result was oh so summer delicious. 

Just picture yourself with a cup of coffee on a sweet summer morning out on your patio with the sunshine and a slice of this sour cream strawberry crumb cake! YUM! 

What you'll Need

For The Crumbs
1 1/4 cups all-purpose flour
1/3 cup packed light-brown sugar
1/3 cup granulated sugar
1 1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp salt
1/2 cup unsalted butter, melted

For The Cake
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3 cups fresh, sliced strawberries
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/3 cup sour cream
1/3 cup buttermilk

Preheat oven to 350 degrees.
To make crumbs: In a mixing bowl whisk together flour, brown sugar, granulated sugar, cinnamon, ginger, nutmeg and salt until well blended. Pour in melted butter and fold mixture until evenly moistened. Set aside.
To prepare cake: In a separate mixing bowl whisk together flour, baking powder, baking soda and salt, set In the medium mixing bowl, mix together butter and granulated sugar until fluffy. Mix in eggs one at a time adding in vanilla with second egg. In a small bowl, whisk together the buttermilk with sour cream. Add 1/3 of the flour mixture to the butter/egg mixture and mix just until combined, then pour in 1/2 of the buttermilk mixture and mix just until combined. Mix in another 1/3 of the flour mixture and mix just until combined, then remaining 1/2 of the buttermilk mixture (scrape any excess from liquid measuring cup) and mix just until combined. Finish by mixing in last 1/3 of the flour mixture and mix until nearly combined, then remove bowl and scrape bowl and fold batter just to combined. Spray a 9-inch springform pan with non-stick cooking spray and pour batter into pan. Top evenly with strawberries, then evenly sprinkle crumb mixture into very small crumbles over berries. Bake in preheated oven until center of cake is set (it shouldn't jiggle or sink when touched, and toothpick should come out free of batter), about 50 - 55 minutes. Eat warm if desired.

Before adding the crumb topping

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