Strawberry crumb cake

Strawberries:

300-400g strawberries

1 tosp flour

1 tosp white sugar

Crumble:

100g all purpose flour (3/4c)

50g brown sugar (1/4c)

30g white sugar (2 tosp)

60g melted butter (1/4c)

Cake:

2 large eggs

150g white sugar (3/4c)

115g melted butter (1/2c)

180g buttermilk (3/4c)

2 tsp vanilla

240g all purpose flour

1.5 tsp baking powder

1/2 tsp baking soda

1 tsp salt

Slice the strawberries and toss with sugar and flour. Make crumble by mixing melted butter, sugars, and flour until crumbly. To make the cake, whisk eggs and sugar. Stir in melted butter, buttermilk, and vanilla. Fold in flour, baking powder, baking soda, and salt until just combined. Pour batter into a greased 8" springform pan. Top with strawberries, then sprinkle the crumble evenly. Bake at 350°F (180°C) for 60-75 minutes. Loosely cover with foil at 40 mins to prevent over-browning.

For a 9" pan: start checking at 45 mins

Also works in an 8x8 square pan (bake 45-55 mins)

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