| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 15 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 cup packed brown sugar
- 1 cup all-purpose flour
- 1/4 cup slivered almonds
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter, melted and cooled slightly
- Nonstick cooking spray, for the baking dish
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup sour cream, at room temperature
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
- 3 large eggs, at room temperature
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups whole milk, at room temperature
- 1 teaspoon lemon zest
- 2 1/2 cups diced strawberries
- 3 tablespoons chopped fresh basil
Instructions
- For the crumb topping: In a medium bowl, mix together the brown sugar, flour, almonds and salt. Add the butter and stir to combine until the mixture is evenly moistened and crumbs form. Set aside.
- For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
- In a large bowl, combine the butter, brown sugar and granulated sugar. Using a handheld mixer on medium speed, beat the butter and sugars together until light and fluffy, about 2 minutes. Add the sour cream, vanilla, salt and eggs. Beat on medium to combine. Add 1 1/2 cups of the flour, the baking powder and baking soda. Mix again until smooth, about 1 minute. Add the milk and mix again until smooth. Add the remaining 2 cups of flour and the lemon zest and fold with a rubber spatula, being careful not to overmix. Pour the batter into the prepared baking dish and sprinkle evenly with the strawberries and basil.
- Top with the crumb topping and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 716 |
| Total Fat | 35 g |
| Saturated Fat | 19 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 3 g |
| Sugar | 47 g |
| Protein | 10 g |
| Cholesterol | 133 mg |
| Sodium | 346 mg |
Reviews
Agreed. Needed more time to cook, very dense. I wish this recipe is cut in half…..definitely you don’t taste strawberry or even the lemon zest.
Agree with other reviews, needed more cooking time and it was just a good crumb cake, didn’t really taste the strawberries, which I increased the amount called for based on reviews. I might try it again and just add some strawberries into the cake batter as well.
I love strawberries & love basil, so excited to make this for friends. Very dense. I bought beautiful strawberries & tasted them before using…they were so good & couldn’t wait to find out how they tasted in the cake. Took alittle longer to bake according to recipe. When it cooled, put nice whip topping on it, so pretty….. couldn’t taste the strawberries in the cake at all. Loved the hint of basil but wish it had turned out better.
Easy yes but time consuming. The results are ok..VERY heavy cake for the adult palate. Combination of strawberries and basil was pleasant to me but my guests were split 50/50, kids took one bite and asked for ice cream!
This was a spectacular surprise! Very easy to make and execute. Definitely needs to be in for 53 minutes. Tasty. “Folding in the flour in the last step is ABSOLUTELY crucial.”
I did not have strawberries so I used mixed berries instead. I cut the cake portion of the recipe in half and still did it in a 9 x 13 because I didn’t want such a thick layer of cake and it turned out awesome! I used one whole egg and one yolk for the egg part. Me and my hubby loved it. If you like thick cake keep it as is.