A delightful cake made with buttermilk and fresh strawberries.
Ingredients
For the Cake:
- 300 g strawberries
- Powdered sugar (for dusting)
Dry Ingredients:
- 480 g (3 cups) all-purpose flour
- 3 teaspoons baking powder
- 200 g (0.8 cups) sugar
- 1 package vanilla sugar
Wet Ingredients:
- 300 g (1 large cup) buttermilk
- 125 ml (0.5 cups) vegetable oil
- 3 eggs
Crumble Topping:
- 160 g (1 cup) all-purpose flour
- 120 g (0.5 cups) sugar
- 100 g cold butter
Preparation:
Preheat the oven to 180°C (350°F). Line a 20 x 30 cm baking pan with parchment paper.
Wash, dry, and hull the strawberries. Cut them into pieces.
In one bowl, thoroughly mix the dry ingredients: flour, baking powder, sugar, and vanilla sugar. Set aside.
In a second bowl, mix the wet ingredients: buttermilk, oil, and eggs.
In a third bowl, prepare the crumble topping by combining the flour, sugar, and cold butter cut into small pieces. Use your fingers to rub the butter into the flour and sugar until the mixture forms small crumbs.
Add the dry ingredients to the wet ingredients and stir gently with a spoon until just combined. Do not overmix.
Pour the batter into the prepared baking pan. Spread the strawberries on top and sprinkle with the crumble topping.
Bake in the preheated oven for about 45-50 minutes, until a toothpick inserted into the center comes out clean.
Allow to cool and dust with powdered sugar before serving.
