A Must Make Strawberry and Cardamon Crumb Cake Recipe

It's peak strawberry season which means strawberry shortcake, milkshakes, ice cream, parfaits, pies, and muffins. It also means it's time for strawberry cardamom crumb cake.

This cake has a deliciously old-fashioned feel to it -- like the cake your grandma would make for dessert after Sunday supper. The crumbly, sweet topping gives way to a fluffy, moist cake laced with spicy cardamom and punctuated with juicy strawberry pieces. It's the ideal cake for visiting, Sunday brunch, or afternoon tea. So don't let strawberry season pass you by without baking this strawberry and cardamom crumb cake. After all, you don't want to disappoint Grandma.



Strawberry and Cardamom Crumb Cake
Print recipe only here.

Topping:
1/2 cup all-purpose flour
1/3 cup brown sugar
1/8 teaspoon salt
1/8 teaspoon ground cardamom
1/2 cup chopped pecans
4 tablespoons butter, melted

Cake:
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cardamom
6 tablespoons unsalted butter
2/3 cup granulated sugar
2 large eggs
2 teaspoons grated lemon zest
1 teaspoons pure vanilla extract
3/4 cup buttermilk (OR vanilla soy milk)
1 cup fresh strawberries, hulled, rinsed, patted dry, and sliced

Place rack in center of oven and preheat to 350 degrees F. Butter or coat with cooking spray an 8 inch square pan.

To make the crumb topping, in a small bowl combine flour, sugar, salt, cardamom and pecans, and toss until well combined. Pour melted butter evenly over mixture, and using your fingers quickly toss and pinch the mixture until little pebbly pieces form. Refrigerate while making the cake.

In a large bowl, combine flours, baking soda, salt, and cardamom.

In another large bowl, using an electric hand mixer cream the butter and sugar. Add eggs, lemon zest, and vanilla, and beat at medium speed until light. Reduce speed to low, and add the buttermilk. Beat until well blended. Add the dry ingredients; beat until just incorporated and the flour is dissolved. The batter will be thick and creamy. Using a rubber spatula, fold in the sliced strawberries.

Pour the batter into the pan and gently shake it to even it out. Sprinkle the crumb topping evenly over the top of the cake, and press lightly with your hands.

Bake for 35 - 45 minutes, or until the cake is golden brown and a cake tester inserted deep into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool at room temperature.

Unmold the cake, and place on a rack. Allow to set for 15 minutes before slicing.

Want more strawberry goodness? Check out these recipes:

Fresh Strawberry, Almond, and Coconut Muffins





Summertime Strawberry Pie





Strawberry Rhubarb Calzones





Skinny Berry Parfaits








And here are more goodies featuring strawberries:
Strawberry Cheesecake Ice Cream at Apple Pies, Patis, and Pate
Strawberry Ice Cream Cake at Culinary Types
Strawberry Banana Chocolate Crumble at Kitchen Parade
Rustic Strawberry Cobbler Cake at Karina's Kitchen
Berry Tartlets at Something Sweet
Strawberry Banana Muffins at The Food Librarian

P.S. Congratulations to two Food Blogga give-away winners: Clever Karen won dinner for two at Carraba's, and Cheryl won two tasty books. And thank you to Lydia of The Perfect Pantry. I won a vegetarian cookbook on her give-away.

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